Lebanese Cooking: How To Make Summer Squash with Rice
For more Stories, Food News, and Cooking Fresh videos, visit: cookingupastory.com A delightful way to make a tasty Lebanese squash dish. This is a vegetarian alternative to kousa mihshi stuffed with rice, garbanzo beans, parsley, and tomato, is satisfying and wonderfully seasoned. If the light green, very tender, Lebanese summer squash are unavailable, use small yellow crooknecks of dark green zucchini. Mexican squash varieties are very similar to Lebanese and might be found in farmers’ markets. Seeds for Lebanese squash are available through a few seed companies, if you care to grow your own. This tasty summer dish can be made with or without garbanzo beans; mint is also an optional ingredient. For complete recipe directions, go to cookingupastory.com
25 Responses to Lebanese Cooking: How To Make Summer Squash with Rice
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Sounds great,I grew up on Lebanese food.I have my own additions to the recipes to make them more spicy.I ll be saving this to my favorites.TY.
looooooooooobnnnnnnnnaaaaaaaaaannnnnnnnnnnn i love youuu lebanoooon and your fooooooooooooodddddddd not like american fast food
This is a vegetarian version duahhh! (u_ U)
nicccccce. I just made some vegetarian stuffed grape leaves (^_ ^)
ga dan hagelslag koken kleinzielige hypocriete gierige kankerkaaskop!!!
over kleinzielig gesproken, jouw reactie getuigt van een behoorlijke vooringenomenheid en xenofobie.
p.s. Hagelslag kun je niet koken en kankerkaas ( I quote) heb ik nog niet gevonden in de super. Voor het overige wens ik je een nice cooking, wellicht minder verhit dan je overdreven reactie!
Nou, probeer dan pindakaas te bakken in ruil daarvan!
Could you please tell me if I also can use tomatoes in the filling? Thanks
yes! there’s a recipe for vegetarian stuffed eggplant which is similar and uses tomatoes in the filling.
also, this recipe uses tomato sauce on top, so that would be fine to use in the filling!
let us know how it comes out and happy cooking!
linda
I’ve always prepared stuffed aubergines with a filling made of ground meat, shredded onions, pinenuts and spices in yoghurt-garlic-coriander sauce; the so-called ‘sheikh al-mehshi’ along with rice on the side but I’ve never tried its vegetarian version yet. By the way, I carried out your recipe literally i.e. without tomatoes and let me honestly tell you that it tasted ‘as if an angel was riding a bike on my tongue’ meaning very succulent indeed!
Anyway, thanks a lot for this fabulous video!
yum i love kousa
I LOOOOOVEEE ARABIC FOOOD SOO MUCH!! ahahah and the nice thing about arabic food is that 90% of it is super healthy!!
wara2 3aressh(stuffed grape leaves) are the best ever!!!!
slow food is the way to go
also
slow eating
my video is how to do it faster
As she said, it’s slow food.
Why do it faster?
cool video…come by and check out my page…i am new to youtube!
i was wondering if this is the receipe from her gmother why she looked at the book to find out the time for cooking…
Look into canning supply’s, a water bath pot jar rack would be perfect. Love the copper pipe knife good idea.
Garbanzo beans in Koussa? Never heard of that before,wonder how it tastes.
@cookingupastory you’re a faggot and I hope you die of a rare disease that is painful.
Ese relleno más bien parece ensalada, yo nunca he visto a mi abuela preparando las calabacinas rellenas así
any body know where to buy a good corer from???
my mom think she’s lebanese cause of her ethnicity
mom till you know how to cook like this, you’re just another american!
what a lovely woman