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.
You will need:
- 8 yellow squash or zucchinis, or a combination of the two
- 1 pound of hashu
- 2 tablespoons of vegetable oil
- about 40 dried apricots (these are our favorite, so we like to add extras)
- 1 teaspoon of kosher salt
- 3 tablespoons of lemon juice (freshly squeezed, of course)
- 3 tablespoons ourt, tamarind paste. You can use homemade, but we buy it.
- 1 cup of water
- Core the squash and stuff it with hashu.
- Heat the oil in an oven-proof skillet. Over a medium flame, place the squash in it, adding half of the apricots on top. Cook for about 5 minutes, or until the squash begins to sweat.
- Add the rest of the apricots, the lemon juice, ourt, water, and salt. Raise the fire to medium-high and use a heat-proof plate to weigh everything down. Bring to a boil.
- Lower the heat and let simmer for an hour.
- Preheat the oven to 350 degrees.
- Transfer the saucepan to the oven and cook for another 40 minutes.
From Aromas of Aleppo.
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