Happy Belated Mother’s Day to all my mamas out there!
As I mentioned in last week’s post, I was really struggling to find a dish to make that really represented my mama – or at least the memories I had of her cooking. After flipping through her cookbook over and over again and talking to anyone I could who might have remembered, I got a phone call from my dad.
Now, I’d thought about making this dish. I had planned to tackle it at some point, I was just apprehensive because it is so time consuming. But, mahshi seemed to come up more often than any other meal I considered, so it won!
And, instead of trying to fit a million thoughts and images into one post, I’m going to break things up a bit over the course of this week. There is a lot I want to say and I need time to process it all out into words that aren’t all sappy and sentimental. There is a lesson somewhere in all of this; I just have to find it.
Today’s post will include the recipes for the kousa mahshi (Stuffed Squash) and this dessert I used to love when I was a kid. I didn’t have a recipe for it, so I went off of my hazy memory. If anyone, ANYONE has a recipe for this dish, please share. I think we (family/friends) all kind of deduced that this dessert recipe probably came off the back of a Jello pudding box. Gotta love the 70s!
4-5 lbs of yellow squash (about 15-20 pieces of about medium size)
1 1/2 -2 lbs. of lamb (preferably leg of lamb, but you can use shoulder)
3 1/2 rice
2 8 oz. cans of tomato sauce
salt, pepper, allspice, cinnamon, nutmeg to taste ( I think we did 1 tbsp. salt, tsp. pepper, 3/4 tsp. of allspice, tsp. of cinnamon, 1/2 tsp. of nutmeg)
Wash the squash and cut off the tips just enough create a hole large enough to core the squash. Save the tips to cook along with the mahshi. Use a vegetable corer and core out the squash until it is a thin, but sturdy shell. Wash and rinse the cored squash in water and salt.
The meat for this dish can be done one of two ways. If you don’t have the time to cut meat, you can use ground lamb or beef that is more coarse (as if using for a chili). If you do have the time, prepare the meat by cleaning the leg of lamb (removing fat, skin, etc.) and cutting into small, pea-sized pieces. This is really time-consuming, but the difference in taste and texture is worth the effort.
Once meat is cut, add it to the rinsed rice and mix. Add spices and a little butter if the meat is really lean – say 1-2 tbsp.
Fill the squash about 3/4 of the way. Don’t pack the mixture down inside the squash and don’t overfill. Lay side by side inside a large pot in stacks. Add the squash tips and the cans of tomato paste. Fill the rest of the pot with water and let it come to a boil and boil for about 5 minutes before reducing heat and cooking on medium for about an hour.
(Make sure to save the the squash pulp to make Lub Kousa – see recipe below)
Squash Pulp (from squash you carved)
Salt, pepper, lemon
Saute the onions in a couple of tbsp. of olive oil until. Add the washed squash pulp and cook together for another couple of minutes before adding the spices (we added a serrano pepper, whole just for some additional flavor). Mix everything together and cook on low heat for about 30 minutes or so. The squash needs to be really soft – almost like mush. Serve hot or cold as a side with the Mahshi.
Pudding Dessert (because I have no clue what the actual name of this dessert is!)
1 large box of Cook and Serve Chocolate Pudding (should make 3 cups)
2 small boxes of Instant Pistachio Pudding (should make 4 cups)
Tea Biscuits(about 3 packages)
Make the puddings and while you are waiting for the chocolate pudding to cool, roughly crush the tea biscuits and place the crushed biscuits at the bottom of a glass pan. Just enough to coat the bottom and make a crust of sorts.
Add the chocolate pudding and then another thin layer of the crushed biscuits.
Add the pistachio pudding and sprinkle a little bit of the crushed cookie on top and some crushed pistachios for garnish.
Put in the fridge for a couple of hours to set and then serve like cake.