Well, I think we’ve all had our fil’ of chicken for the moment, so in honor of moving on, Kaukab’s daughter decided to stuff some Khusa squash she found at the Farmers’ Market a few days earlier. This squash is the kind Kaukab used a lot. It’s a small, tender-skinned specimen, with a pretty light-green color.
They’d been sitting on my counter for several days and it was time to do something with ’em, so I took a large tablespoon, and using its handle, plunged and twisted into the center of the narrow top, of which was cut across so the diameter was large enough to worm my way into scraping its innards, eventually making enough room to stuff with the ground beef/rice/onion mixture.
I used roughly one pound of raw ground chuck, a half an onion (finely chopped), and about a cup of uncooked rice. I seasoned the mixture with a little salt, black pepper, and Arabic 5 spice (about 2 Tblsp).
I use my fingers to stuff the squash and then place them (about 8 – 10 squashes) into a large soup pot. I add in two 15 oz. cans of diced or whole tomatoes (squeeze them into the pot to separate somewhat) and a little salt and then add cold water to cover the cute buggars. Put a lid on, slightly tilted to allow for reduction and bring to boil. Once boiling, turn stove down to medium to medium-low and cook for about an hour to an hour-and-a-half, or until meat turns brown and rice is cooked. Eat with some pita bread to sop up the juices.
Trust me, this is too good to boycott. Besides, Kaukab would never hear of it.