Marrow Squash Stuffed with Meat
KOUSA QABLAMA
- 30 small marrow squash
- 2 1/2 cups minced lamb or beef
- 1 cup minced onion
- 1/2 cup pine nuts
- 2 cups fresh tomato juice, or
2 Tbsp. tomato paste in 2 cups water
- 1 cup samneh (or other shortening)
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup water
Scrub squash well. Hollow from one end with an apple corer. Fry onions
in samneh until yellow. Add meat, pine nuts, salt, pepper and
cinnamon and fry until meat is browned. Cool and stuff squash with
this mixture. Close the open end with a piece of squash pulp. Saute
the squash in samneh until brown all over. Place in layers on
rack in pressure cooker. Add water and tomato juice. Cook under
pressure for 12 minutes. Reduce pressure; open cooker. Simmer
uncovered until sauce is reduced and thickened. Season to taste. Serve
with oriental rice.
Squash may be cooked in an open pan on top of the stove. Allow to
simmer in the tomato sauce for 20 minutes. Serve hot in the same pan
in which it was cooked. This dish is considered just as good the
second day. Burghul is sometimes cooked in the leftover sauce.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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