Remember when we made mehshi kusa and hollowed out all of that squash and zucchini? You didn’t think we’d just waste those precious insides, did you? Of course not. We popped those insides in the freezer for later use. And then gave them to our mom so she could make kusa jibben for lunch.
Kusa Jibben is a classic Syrian dish; kusa, as you know, means squash, and jibben is cheese. So basically it’s squash and cheese.
- 8 squash and zucchinis, cut, cubed, sliced, or just the insides of them; whichever you prefer
- 2 eggs
- 1 cup of muenster cheese, grated
- 2 tablespoon of ricotta cheese
- Salt and pepper, to taste (but not too much salt, because cheese is salty)
- Cook the squash over the stove for about 20 minutes, making sure not to burn it or let it get too soft.
- Drain – make sure to drain as much liquid as possible, or the final dish will be watery.
- Mix all of the ingredients together in a baking dish, reserving some cheese to sprinkle on top.
- Bake at 350 degrees for 30 minutes, or until the top is a crisp golden brown.
Note: this doesn’t have to be made with just the insides; we usually cube the veggies. Once we used a mandolin to slice the squash – it was very pretty, but not as yummy.
Also: it’s nice to mix up the colors in the dish. We usually use green and yellow.