Get your kousa scooper ready. Um…what?? Yes, there are actually tools to help you with this- but if you are just starting to cook I recommend using a dull spoon. Back in the day, in rural Mankato MN, these such tools were not available. My grandfather, a humble liquor store owner, went to an auto body shop and had someone make this tool for him based on his description. My mother still owns this prized tool and it’s stood the test of time. Every time we make this I can’t help but wonder how given his restrictions via time, place and skills he thought of bringing the memory of his heritage to life with such a simple tool. Right after the Lebanese lasagna this dish is one of my favorites. It’s so unexpected and SOO GOOD.
2 lbs ground lamb leg
1 cup rice (uncle Ben’s)
10-12 squashes small- if large cut in half
3 Tablespoons salt
2 teaspoons pepper
4-5 cloves garlic smashed
2 tablespoons mint
28 oz can crushed or whole tomatoes
With a scooper, scoop the inside of the kousa out and set aside for a warm water bath. In a separate bowl combine 3 cups of warm water with 1 tablespoon salt, mint and garlic. Wash each kousa in the warm water bath and set aside coated in the bath residue. Save warm water bath. In a separate bowl mix ground lamb with rice, 2 Tablespoons salt, 2 tablespoons cinnamon, 2 teaspoons pepper and a few sprinkles of water. Stuff squash ¾ way full each with meat mixture and place in a medium sized kettle. In the bottom of the kettle place a metal grate or tin pie plate upside down to elevate kousas. Place kousa in a kettle lengthwise and top with tomatoes, left over warm water bath and 1 16 oz water. Bring to a boil and then drop down to a simmer. Cover and let simmer for 45 minutes. Serve over rice or as a stand alone.
