Coussa
- 1 lb. ground beef
- 1 c. rice (uncooked)
- 1 can tomatoes (or 6 fresh)
- 1/2 can tomato paste
- 1/2 c. dried spearmint
- 3 cloves garlic
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cinnamon
- 5 c. water
- 8 small coussa
- Use coussa or yellow summer squash.
- Squash should be 6-inches long.
- Scoop out insides with a grapefruit spoon taking care not to damage exterior of coussa.
- Mash garlic with salt and spearmint.
- Add water.
- Put hollow coussa in water mixture.
- Mix beef, rice, 1/2 can tomatoes, 2 tablespoons tomato paste, salt, pepper and cinnamon.
- Put this stuffing into coussa.
- Place a small piece of tomato on each one.
- Stand coussa in a deep pot. Using 1/2 of spearmint water, add remaining tomato paste and tomatoes.
- Pour liquid over coussa.
- If necessary, add more water and tomatoes.
- Liquid should cover bottom half of coussa.
- Bring to a boil; reduce heat.
- Cover and cook for 30 to 40 minutes or until squash is tender.
ground beef, rice, tomatoes, tomato paste, spearmint, garlic, salt, pepper, cinnamon, water, coussa
Taken from www.cookbooks.com/Recipe-Details.aspx?id=414050 (may not work)