Stuffed Squash and Grape Leaves

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

Cousa Mihshi Warac Inab (koosa mihh-shee war-rac ein-nab)

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.