Because tonight I enjoyed a wonderful Lebanese dinner at the home of my good friends, Leo and Amy. Two of my new favorite dishes, shown above, are Rolled Grape Leaves and Koosa Mihshee (stuffed squash). Though both dishes are made with the same beef/rice filling, they each offer up a unique finished flavor.
Following are directions on making the filling, as well as both dishes. Leo learned the recipes from his mom (which he tweaked, as creative cooks tend to do!). He says his mom cooked up weekly Lebanese dishes for him and his gaggle of brothers and sisters. Lucky him!
MEAT/RICE FILLING
INGREDIENTS
*1 lb. raw ground round (or hamburger)
*1 c. uncooked rice. Use Uncle Ben's parboiled rice
*1 onion, chopped fine
*1 small can tomato paste
*minced garlic
*fresh parsley
*bottled or fresh lemon juice
*cinnamon
1) Soak the rice in lemon juice for about 15 minutes, until it swells. You can dilute the lemon juice with water, if you like, but the lemon juice adds a nice zing to the rice. ;-)
2) Pour off the lemon juice.
3) Combine the rice, onion, and tomato paste. Add fresh parsley, minced garlic, and cinnamon to taste.
4) Add this to the meat and mix well.
5) Refrigerate until ready to make rolled grape leaves or stuffed squash.
*1 c. uncooked rice. Use Uncle Ben's parboiled rice
*1 onion, chopped fine
*1 small can tomato paste
*minced garlic
*fresh parsley
*bottled or fresh lemon juice
*cinnamon
1) Soak the rice in lemon juice for about 15 minutes, until it swells. You can dilute the lemon juice with water, if you like, but the lemon juice adds a nice zing to the rice. ;-)
2) Pour off the lemon juice.
3) Combine the rice, onion, and tomato paste. Add fresh parsley, minced garlic, and cinnamon to taste.
4) Add this to the meat and mix well.
5) Refrigerate until ready to make rolled grape leaves or stuffed squash.
ROLLED GRAPE LEAVES
INGREDIENTS
*meat/rice filling above
*1 large jar grape leaves
*tomato sauce
1) Remove the grape leaves from jar.
2) Place on flat surface, with the point of the leaves facing away from you.
3) Lay a log of the meat/rice mixture across the leaf, parallel to the bottom edge. The strip should but thicker than a cigarette, but not as fat as a cigar. The rice will swell as it is cooked, which is why you don't want it too thick.
4) Roll the bottom edge of the leaf toward the tip, folding in the sides, so that the filling can't escape.
5) Find a lidded pot big enough to accommodate all of the rolled grape leaves.
6) Cover the bottom of the pot with crinkled foil, extra grape leaves, or a rack. This will keep the leaves from scorching on the bottom of the pot.
7) Stack the rolled grape leaves in the pot, crisscrossing the layers, so that air can circulate around them freely.
8) Pour fresh or canned tomato sauce over the grape leaves.
9) Place a plate, upside down, over the top layer. The pressure of the plate will keep keep the leaves from unrolling.
*1 large jar grape leaves
*tomato sauce
1) Remove the grape leaves from jar.
2) Place on flat surface, with the point of the leaves facing away from you.
3) Lay a log of the meat/rice mixture across the leaf, parallel to the bottom edge. The strip should but thicker than a cigarette, but not as fat as a cigar. The rice will swell as it is cooked, which is why you don't want it too thick.
4) Roll the bottom edge of the leaf toward the tip, folding in the sides, so that the filling can't escape.
5) Find a lidded pot big enough to accommodate all of the rolled grape leaves.
6) Cover the bottom of the pot with crinkled foil, extra grape leaves, or a rack. This will keep the leaves from scorching on the bottom of the pot.
7) Stack the rolled grape leaves in the pot, crisscrossing the layers, so that air can circulate around them freely.
8) Pour fresh or canned tomato sauce over the grape leaves.
9) Place a plate, upside down, over the top layer. The pressure of the plate will keep keep the leaves from unrolling.
10) Cover the pot with the lid and simmer for about 45 minutes. To check doneness, carefully remove the plate with tongues. Remove one of the rolled grape leaves and cut off a bite. If the rice is soft, the leaves are done!
KOOSA MIHSHEE
INGREDIENTS
*meat/rice filling above
*tomato sauce
*allspice
*cinnamon
*12 fresh zucchini or summer squash, or brined koosa (found in Lebanese markets). Just know that the brining makes the koosa a bit less tender than using the fresh -- though still delicious!
1) If using fresh zucchini or summer squash: Use only small squash. Rinse squash in cold, salted water. Cut off stem tips and gently hollow out centers of squash using long corer. Leave about 1/8-inch thickness.
2) If using brined koosa: Rinse the squash thoroughly in cold water to flush out the brine. Remove stem and hollow out with a long corer, if not already prepared.
*tomato sauce
*allspice
*cinnamon
*12 fresh zucchini or summer squash, or brined koosa (found in Lebanese markets). Just know that the brining makes the koosa a bit less tender than using the fresh -- though still delicious!
1) If using fresh zucchini or summer squash: Use only small squash. Rinse squash in cold, salted water. Cut off stem tips and gently hollow out centers of squash using long corer. Leave about 1/8-inch thickness.
2) If using brined koosa: Rinse the squash thoroughly in cold water to flush out the brine. Remove stem and hollow out with a long corer, if not already prepared.
3) Stuff the meat/rice filling loosely in the squash, using your finger. Leave about 1/2 to 3/4 inch of space at top, to allow for expansion of the rice as it steams. (Note: these are brined koosa, which is why they look so wrinkly.)
4) Cover bottom of pot with a rack or crinkled foil to prevent squash from scorching. Cover the bottom inch or so with tomato sauce. Sprinkle in cinnamon, allspice, and salt to taste.
5) Stand the squash in the sauce on their ends, so that the stuffed ends are facing up.
6) Pour more tomato sauce over the squash, amply covering them.
7) Cover with lid, bring to boil, and steam for about 30 minutes, or until squash is tender.
Yes, this is a lot of effort. But it's so worth it, especially since you'll probably have leftovers!!
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