The Art of Kousa: Mastering Middle Eastern Stuffed Squash

There’s something deeply satisfying about a dish that combines the fresh flavor of summer vegetables with hearty, spiced fillings. Kousa—stuffed summer squash—is exactly that kind of dish, a Middle Eastern treasure that has become one of my all-time favorite recipes to prepare when I want to impress dinner guests or simply treat myself to something special.

As someone who’s spent years exploring the culinary traditions of the Levant region, I’ve come to appreciate kousa as more than just a meal. It’s a celebration of seasonal bounty, a testament to ingenuity in cooking, and a dish that connects generations through shared techniques and flavors.

What is Kousa?

Kousa (also spelled koosa) refers to both the Middle Eastern pale green summer squash similar to zucchini and the beloved dish made by hollowing out these squash and stuffing them with a savory rice and meat mixture. The word “kousa” means “zucchini” or “squash” in Arabic, but the dish itself is popular throughout Lebanon, Syria, Palestine, Jordan, and other parts of the Middle East.

The magic of kousa lies in its perfect balance—tender squash vessels cooking slowly in a tangy sauce while the spiced filling steams to perfection inside. It’s a dish that requires some patience but rewards you with complex flavors and a presentation that never fails to impress.

The History Behind Stuffed Squash

Stuffed vegetables are a cornerstone of Middle Eastern cuisine, dating back centuries. The practice of stuffing vegetables—whether grape leaves, cabbage, eggplant, or squash—evolved as a clever way to stretch precious meat and make meals more filling with grains like rice or bulgur.

Kousa represents the brilliant frugality of traditional Middle Eastern cooking, where nothing goes to waste. The flesh scooped from the squash is often incorporated into the cooking liquid or used in other dishes. This resourcefulness speaks to the region’s history of making the most of available ingredients.

During my travels through Lebanon and Syria, I discovered that every family has their own cherished kousa recipe, with subtle variations in spices, cooking methods, and presentation. Some serve the dish with a garlicky yogurt sauce, while others prefer a tomato-based broth. Some include pine nuts or almonds in the filling, while others keep it simpler. These variations reflect regional differences and family traditions passed down through generations.

Selecting the Perfect Squash

The foundation of exceptional kousa is selecting the right squash. Traditional kousa is made with Middle Eastern pale green squash (also called Lebanese or Syrian squash), which are shorter and lighter in color than typical zucchini. They have a delicate flavor and tender skin that becomes perfectly soft when cooked.

When I’m shopping for kousa squash, I look for:

• Medium-sized squash (about 4-6 inches long) for easier hollowing and faster cooking
• Firm, unblemished skin with a bright, even color
• Squash that feels heavy for its size, indicating freshness
• Younger squash with smaller seeds for better texture

If you can’t find Lebanese squash, standard zucchini makes an excellent substitute. Just try to select smaller, younger ones, as they’ll have better flavor and fewer seeds. Mexican grey squash (calabacitas) can also work well as they have a similar texture and mild flavor.

Essential Equipment for Making Kousa

Before diving into this recipe, I recommend gathering a few specialized tools that will make the process much easier:

• Corer tool: A specialized kousa corer (sometimes called a manakra) makes hollowing the squash quick and efficient. This inexpensive tool resembles a long, thin apple corer and is available at Middle Eastern markets or online.
• Heavy-bottomed pot: A wide, deep pot with a tight-fitting lid is essential for cooking the stuffed squash evenly without crowding.
• Small, sharp knife: If you don’t have a corer tool, a small, sharp paring knife works for hollowing the squash, though it requires more patience.

While not absolutely necessary, having the right tools transforms kousa from a potentially tedious task to an enjoyable cooking project.

Kousa (Stuffed Squash) Recipe

Ingredients

For the squash:

• 12 medium kousa squash (Lebanese squash) or small zucchini
• 2 tablespoons olive oil

For the filling:

• 1 pound (450g) ground lamb or beef (I prefer a mixture of both)
• 1 cup short-grain rice, rinsed and drained
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• ¼ cup fresh mint, finely chopped
• ¼ cup fresh parsley, finely chopped
• 1 tablespoon seven-spice mixture (baharat)
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons pine nuts, toasted (optional)

For the cooking liquid:

• 4 cups chicken or vegetable broth
• 3 tablespoons tomato paste
• 2 tablespoons pomegranate molasses
• Juice of 1 lemon
• 4 cloves garlic, crushed
• 1 teaspoon salt
• ½ teaspoon black pepper

For serving:

• 2 cups plain yogurt
• 2 cloves garlic, minced
• Salt to taste
• Fresh mint leaves for garnish

Method

Preparing the Squash

1. Wash the squash thoroughly under cold water.
2. Cut off the stem ends of the squash, creating a flat top.
3. Using a kousa corer or a small, sharp knife, hollow out each squash, being careful not to puncture the sides. Leave about ¼-inch thickness of flesh around the walls.
4. Reserve the scooped-out flesh for another use or add to the cooking liquid for extra flavor.
5. Rinse the hollowed squash inside and out, then drain upside down on paper towels.

Making the Filling

1. In a large bowl, combine the ground meat, rinsed rice, diced onion, minced garlic, chopped herbs, spices, salt, and pepper.
2. If using pine nuts, fold them into the mixture.
3. Mix thoroughly with your hands until all ingredients are well incorporated.

Stuffing the Squash

1. Taking one hollowed squash at a time, fill with the meat and rice mixture using your fingers or a small spoon.
2. Important: Only fill about ¾ of the way up, as the rice will expand during cooking.
3. Repeat with all squash.

Cooking

1. In a separate bowl, whisk together all ingredients for the cooking liquid until well combined.
2. Heat olive oil in a large, heavy-bottomed pot over medium heat.
3. Arrange the stuffed squash upright in the pot, packing them snugly but not too tightly.
4. Pour the cooking liquid over the squash, ensuring it comes about halfway up the sides.
5. Place a heat-proof plate on top of the squash to prevent them from floating or tipping over during cooking.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for approximately 45-60 minutes, or until the squash is tender and the filling is fully cooked.
7. Periodically check that there’s still enough liquid in the pot, adding hot water if necessary.

Serving

1. Prepare the yogurt sauce by mixing plain yogurt with minced garlic and salt.
2. Carefully transfer the cooked kousa to a serving platter.
3. Spoon some of the cooking liquid over the top.
4. Serve with the garlic yogurt sauce on the side and garnish with fresh mint leaves.

Nutrition Information

Below is the approximate nutritional breakdown per serving (2 stuffed squash) based on using a mixture of lamb and beef:

*Percent Daily Values are based on a 2,000 calorie diet

Regional Variations

What makes kousa such a fascinating dish is how it transforms across different regions of the Middle East. Here are some notable variations I’ve encountered:

Lebanese Style

The Lebanese version often includes cinnamon and allspice in the filling and is typically served with a garlicky yogurt sauce called labneh. The cooking liquid frequently contains tomato paste and lemon juice for acidity.

Palestinian Approach

Palestinian kousa sometimes incorporates freekeh (smoked green wheat) instead of rice in the filling. The cooking liquid might include tamarind for a distinctive tangy flavor.

Egyptian Kousa Mahshi

In Egypt, the dish is known as “kousa mahshi” and often includes a higher proportion of rice to meat. The cooking broth is typically more tomato-forward, creating a rich, red sauce.

Syrian Variation

Syrian versions sometimes include a pinch of dried mint in both the filling and the cooking liquid. The stuffed squash might be cooked with chunks of lamb on the bone for extra flavor.

Kousa Preparation: Tips for Success

Having made kousa countless times, I’ve learned some valuable tips that make a tremendous difference in the final dish:

1. Don’t rush the hollowing process: Take your time to create evenly hollowed squash without puncturing the sides.
2. Rinse the rice thoroughly: This removes excess starch and prevents the filling from becoming gummy.
3. Leave room for expansion: Fill the squash only about ¾ of the way to allow the rice room to expand as it cooks.
4. Check for doneness carefully: To test if kousa is fully cooked, gently insert a sharp knife into one piece—it should slide in easily, and the rice inside should be tender.
5. Balance the cooking liquid: The cooking liquid should reach about halfway up the sides of the squash—too much and they might become waterlogged; too little and they won’t cook properly.
6. Season at each stage: Season both the filling and the cooking liquid adequately for layers of flavor.
7. Rest before serving: Allow the kousa to rest for about 10 minutes after cooking for the flavors to settle and the juices to redistribute.

Make-Ahead and Storage Options

One aspect I love about kousa is its make-ahead potential:

Make-ahead options:

• The squash can be hollowed out up to 24 hours in advance and stored in water in the refrigerator.
• The filling can be prepared (but not stuffed) up to 12 hours ahead and refrigerated.
• Fully cooked kousa actually tastes better the next day as the flavors deepen.

Storage recommendations:

• Refrigerate leftover kousa in an airtight container with some of the cooking liquid for up to 3 days.
• Freeze cooked kousa for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating instructions:

• For best results, reheat slowly in a covered pot with a splash of water or broth to prevent drying out.
• Microwave individual portions on medium power with a damp paper towel cover to maintain moisture.

Serving Suggestions

Kousa is a complete meal on its own, but there are several traditional accompaniments that enhance the experience:

• Cucumber-tomato salad: The fresh, crisp vegetables provide a pleasant contrast to the rich stuffed squash.
• Warm pita bread: Perfect for scooping up the delicious sauce and yogurt.
• Pickled vegetables (torshi): The acidity cuts through the richness of the dish.
• Tabbouleh: This parsley-heavy salad adds a fresh, herbal element.
• Fresh lemonade with mint: A traditional Middle Eastern beverage that pairs wonderfully with the meal.
• Arabic coffee: Finish the meal with traditional cardamom-spiced coffee.

Common Questions and Answers

Q: Can I make kousa vegetarian?

Yes, absolutely! Replace the meat with a mixture of finely chopped mushrooms, walnuts, and cooked lentils. You’ll want to sauté the mushrooms first to remove excess moisture and concentrate their flavor. This version is delicious and provides plenty of protein and texture.

Q: What if I can’t find Lebanese squash?

Regular zucchini works perfectly fine. Choose smaller, younger zucchini for the best flavor and texture. Mexican grey squash or even small yellow summer squash can also work well as substitutes.

Q: My rice didn’t cook through completely. What went wrong?

This can happen if the rice wasn’t properly rinsed, the squash was packed too tightly in the pot, or the cooking time was insufficient. Make sure to rinse the rice thoroughly, arrange the squash with some space between them, and cook until a knife slides easily into the squash and the rice inside is tender.

Q: Can I use brown rice instead of white rice?

Brown rice takes longer to cook than white rice, so if you want to use it, I recommend parboiling it for about 10 minutes before mixing it with the other filling ingredients. This gives it a head start on cooking.

Q: How do I prevent the squash from falling over during cooking?

Packing them snugly in the pot helps, but the most effective method is placing a heat-proof plate or dish on top of the arranged squash. The gentle weight keeps them upright throughout the cooking process.

Q: Is there a faster way to make this dish?

For a quicker version, you can cut the squash in half lengthwise, scoop out the center to create a boat shape, fill each half with the mixture, and bake them in the oven at 375°F (190°C) for about 30-35 minutes. While not traditional, this method reduces cooking time significantly.

The Cultural Significance of Kousa

In Middle Eastern culture, kousa represents more than just food—it embodies the heart of family gatherings and celebrations. During my time living in Lebanon, I witnessed how making kousa often becomes a family activity, with multiple generations gathering to hollow, stuff, and cook these little treasures together.

The dish frequently appears at important celebrations and gatherings. Its labor-intensive preparation signifies care and love for those being served. When someone prepares kousa for you in the Middle East, it’s a sign of respect and affection.

What I find most beautiful about kousa is how it connects people across borders and generations. Despite regional variations, the core technique and concept remain consistent throughout the Levant and beyond, serving as a culinary bridge between diverse communities.

Final Thoughts

Mastering kousa takes practice, but the reward is a dish that truly impresses and satisfies. The combination of tender squash, perfectly spiced filling, and tangy sauce creates a harmonious balance that exemplifies why Middle Eastern cuisine is celebrated worldwide.

I encourage you to embrace the process, taking time to hollow each squash carefully and seasoning the filling with intention. The methodical nature of preparing kousa can be meditative—a welcome retreat from our typically rushed cooking routines.

Whether you’re exploring Middle Eastern cuisine for the first time or looking to perfect your family’s traditional recipe, I hope this guide helps you create kousa that honors this beautiful culinary tradition while making it your own. The true magic of kousa lies not just in following recipes precisely but in understanding the principles that make it special—quality ingredients, patience in preparation, and the joy of sharing something made with care.