2 dozen small squash (koosa)
1 1/2 lbs. coarse ground lamb or beef
1 cup rice
Salt, pepper and cinnamon to taste
2 quarts laban
4 cups water
Wash koosa and cut off stems. Scoop insides from koosa,
leaving a 1/4 to 1/2 inch shell. Rinse shell in salt water. Mix
meat, rice and spices together. Stuff koosa 3/4 full. Combine
laban, water and egg in saucepan. Mix thoroughly with wooden
spoon. Cook over medium heat stirring constantly until it comes to
a boil. Add salt and pepper. Drop in koosa and cook for 25
minutes stirring occasionally. Dried mint may be sprinkled on top.
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