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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 [...]
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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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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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