Name: Stuffed Squash and Grape Leaves (Cousa Mihshi Warac Inab (koosa mihh-shee war-rac ein-nab))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: Kitchen twine; (You can substitute coarsely ground beef for the lamb, or zucchini for the squash.; ½ teaspoon ground allspice; ¼ teaspoon coarsely ground black pepper; ¼ cup melted butter; ¼ teaspoon ground cinnamon; 2 tablespoons and 2 tablespoons tomato paste, divided; 1 (29-ounce can) tomato sauce; 1 (8-ounce jar) grape leaves (Orlando brand if available), or about 18 grape leaves; ½ cup converted (also called parboiled) rice; 6 yellow squash (about 2 inches wide at the base and 4 to 5 inches long); ¼ cup and ¼ cup cold water, divided; 2 cups beef broth; ½ pound coarsely ground lamb, from the leg; ¾ teaspoon salt; 1 large yellow onion (slice into ¼-inch rounds)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This dish of squash and grape leaves stuffed with ground lamb and rice steamed together in a rich flavorful tomato broth is a perfect choice for a Sunday meal with family and friends. One of the wonderful things about this meal is that you can prepare it in advance and refrigerate it until you are ready to serve it.

Ingredients

For the Stuffed Squash and Grape Leaves

½ pound coarsely ground lamb, from the leg
½ cup converted (also called parboiled) rice

Method

Prepare Ahead

You can prepare this up to 2 days in advance. Refrigerate until needed. You can freeze the cooked squash and grape leaves for several weeks. Submerge them in the tomato broth, then freeze. Thaw in the refrigerator. Reheat in the microwave or on the stove until warm all the way through. Serve as directed.

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Ingredients

For the Stuffed Squash and Grape Leaves

Method

Prepare Ahead

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