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.
Mehshi kusa (koo-SAA) is a traditional Syrian dish. In order to stuff the squash, you first need to hollow them out with a melon baller. Ideally the shells will be very thin. After hollowing out the vegetables, you stuff them with hashu and cook them in a Middle-Eastern-style sauce.
Hashu is used in many Syrian dishes, mostly as a stuffing, and sometimes added to dishes as meatballs. Soaked rice is mixed with meat and spices and can be stuffed into just about any vegetable – this is called mehshi (MECH-she).
We use it for potatoes, eggplants, squash and zucchini, onions, cabbage, tomato, grape leaves, etc.