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This dish is called Kousa, also known as Dolma. There are so many beautiful versions of Kousa across the Middle East - each with its own story. This version is close to my heart as it’s my Armenian mother-in-law’s Syrian-Lebanese recipe. It’s comfort food at home, but also a hosting favorite - cozy enough for family dinners, elegant & hearty for guests when they come over. Tender grey squash is hollowed out and filled with a savory mix of rice, ground beef, tomato, garlic, and Aleppo pepper, then simmered in a fragrant broth infused with lemon and mint until soft and full of flavor. Here’s how I make it & always remember to adjust with love and taste to your liking: FILLING: 1 lb ground beef (80/20 or 90/10 - your preference) 1 cup Calrose rice, washed and drained 1 (6 oz) can tomato paste Salt and black pepper, to taste 1 tbsp Aleppo pepper ⅓ cup garlic paste (my own preference) FOR THE BROTH: Fresh lemon juice, to taste Dried mint, to taste Salt, to taste TO COOK: Arrange the stuffed squash snug in a pot, placing a small plate on top to keep them from floating. Pour in enough water to cover the squash, then bring to a boil. Reduce heat to medium-low until the squash is tender. Add salt, mint, and lemon juice to the broth, tasting as you go until it’s balanced and to your liking. Simmer gently for 45 minutes until the squash is tender but still holds its shape. Avoid overcooking - you want each one soft, but intact. Enjoy! xo #homemade #kousa #dolma #hosting #hostess

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Artist: Parisa