I am firmly of the opinion that everyday food can still feel special, which brings me to Palestinian Sautéed Koosa Cores. I love a main course with enough character to carry the whole meal. Keep this one close for the days when time is short but a good meal still matters.
Ingredients
- Coring from 3-4 pounds of white squash ~koosa
- 1/3 cup extra virgin olive oil
- 1 medium onion, chopped fine
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cinnamon
Lemon sauce
- 1 clove garlic
- 1 jalapeño, seeded or not and sliced
- Pinch of salt
- Lemon juice
- Dried mint
Instructions
- In an attempt to educate you about forgotten recipes that this generation hardly knows about also in the western culture! this became a series of unknown recipes from Palestine it started with maghshi koosa then mutawam koosa and now this simple dish that a lot of people forget about and a great way to use the unwanted part of white squash. Of course if you are from the Levantine part of the Middle East you probably prepare it in your own way. Let me know in the comments which part of the world are you watching from and if you’re familiar with this dish!
- On a pan sauté the onions with olive oil until soft, add the spices and stir well before adding the coring from the koosa. Stir the vegetables together so that he olive oil is well incorporated, cover and let cook on low stirring occasionally, you will notice juices forming and the vegetables reducing in size. it will take probably 5-8 minutes, uncover the koosa should be soft keep cooking until all the juices have evaporated.
- To serve top with the lemon sauce(down below). It’s normally eaten with pita bread next to cured green olives, radishes, and any pickle of your choice.
- Smash 1 clove of garlic with jalapeno and a pinch of salt until soft add lemon juice and stir, let marinate for 5 minutes add dried mint before serving.