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Vegetarian Stuffed Koosa

By Maureen Abood On August 9, 2018 · 21 Comments · In Gluten-Free, Grains and Legumes, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Vegetarian stuffed koosa is based on the classic Lebanese dish of hollowed-out, stuffed summer squash poached in tomato (or yogurt). Koosa squash is a lighter green version of zucchini; dark green or yellow zucchini work beautifully for this dish if you don’t have Lebanese koosa. In any case, always select smaller squash, about 6 or [...]
Read More »

Koosa Fatayar (a.k.a.: savory zucchini pies)

By Maureen Abood On July 30, 2016 · 12 Comments · In Breads, Maza, Appetizers and Dips, Summer, Vegan, Vegetables
Koosa Fatayar are one of many Lebanese fatayar recipes, little triangular pies with savory fillings. Practice makes perfect in getting the dough pinched very hard along the seams to keep the pies from opening up. Find recipes for spinach fatayar here and meat fatayar here. When one makes a study of literature, as I did [...]
Read More »
Toasted Bulgur Pilaf with Zucchini, MaureenAbood.com

Toasted Bulgur Pilaf with Zucchini. Never too much.

By Maureen Abood On March 13, 2015 · 8 Comments · In Grains and Legumes, Vegan, Vegetables, Vegetarian
It’s true that I grew up in a big Lebanese family, fulfilling my daily role in the preparation (and let’s not forget: clean up) of many a large Lebanese recipe. With that, there came a time when the grass in any smaller family’s yard looked ever so green, much greener than at home where there [...]
Read More »

Stuffed Koosa. Are you a Koosa?

By Maureen Abood On July 27, 2011 · 45 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Grains and Legumes, Stories and Recipes, Summer, Vegetables, Winter
Stuffed Koosa is a traditional dish of light green summer squash stuffed with a meat and rice mixture, cooked in deeply savory tomato broth. Can’t find koosa? That’s just fine; use zucchini or yellow squash for delicious results. Many of us at some point or another have called a small child “pumpkin.” Sweet little thing [...]
Read More »

Technique: How to core coosa, or summer squash

By Maureen Abood On July 26, 2011 · 37 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes, Techniques, Vegetables
To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. My search for a high-quality corer with the right-sized handle and sharp metal corer landed on making my own–that is, with an artisan from northern Michigan, [...]
Read More »

Ingredient: Summer Squash, or Coosa

By Maureen Abood On July 25, 2011 · 18 Comments · In Ingredients, Stories and Recipes, Vegetables
A thrilling experience I had when I was living in Chicago was discovering Lebanese coosa at the Green City Market (I’m easily thrilled). This variety of summer squash was dubbed “Korean” squash by the wonderful Green Acres Farm, but it is one and the same as the small, pale green Lebanese squash I hadn’t seen [...]
Read More »
 
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Vegetarian Stuffed Koosa

By Maureen Abood On August 9, 2018 · 21 Comments · In Gluten-Free, Grains and Legumes, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Vegetarian stuffed koosa is based on the classic Lebanese dish of hollowed-out, stuffed summer squash poached in tomato (or yogurt). Koosa squash is a lighter green version of zucchini; dark green or yellow zucchini work beautifully for this dish if you don’t have Lebanese koosa. In any case, always select smaller squash, about 6 or [...]
Read More »

Koosa Fatayar (a.k.a.: savory zucchini pies)

By Maureen Abood On July 30, 2016 · 12 Comments · In Breads, Maza, Appetizers and Dips, Summer, Vegan, Vegetables
Koosa Fatayar are one of many Lebanese fatayar recipes, little triangular pies with savory fillings. Practice makes perfect in getting the dough pinched very hard along the seams to keep the pies from opening up. Find recipes for spinach fatayar here and meat fatayar here. When one makes a study of literature, as I did [...]
Read More »
Toasted Bulgur Pilaf with Zucchini, MaureenAbood.com

Toasted Bulgur Pilaf with Zucchini. Never too much.

By Maureen Abood On March 13, 2015 · 8 Comments · In Grains and Legumes, Vegan, Vegetables, Vegetarian
It’s true that I grew up in a big Lebanese family, fulfilling my daily role in the preparation (and let’s not forget: clean up) of many a large Lebanese recipe. With that, there came a time when the grass in any smaller family’s yard looked ever so green, much greener than at home where there [...]
Read More »

Stuffed Koosa. Are you a Koosa?

By Maureen Abood On July 27, 2011 · 45 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Grains and Legumes, Stories and Recipes, Summer, Vegetables, Winter
Stuffed Koosa is a traditional dish of light green summer squash stuffed with a meat and rice mixture, cooked in deeply savory tomato broth. Can’t find koosa? That’s just fine; use zucchini or yellow squash for delicious results. Many of us at some point or another have called a small child “pumpkin.” Sweet little thing [...]
Read More »

Technique: How to core coosa, or summer squash

By Maureen Abood On July 26, 2011 · 37 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes, Techniques, Vegetables
To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. My search for a high-quality corer with the right-sized handle and sharp metal corer landed on making my own–that is, with an artisan from northern Michigan, [...]
Read More »

Ingredient: Summer Squash, or Coosa

By Maureen Abood On July 25, 2011 · 18 Comments · In Ingredients, Stories and Recipes, Vegetables
A thrilling experience I had when I was living in Chicago was discovering Lebanese coosa at the Green City Market (I’m easily thrilled). This variety of summer squash was dubbed “Korean” squash by the wonderful Green Acres Farm, but it is one and the same as the small, pale green Lebanese squash I hadn’t seen [...]
Read More »
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