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Cooked kousa cores have been a staple in my family’s cuisine for as long as I can remember. It’s a flavorful and resourceful Lebanese dish that transforms the often-discarded squash filling into a savory delight. The squash flesh or filling is infused with garlic, dried mint, sumac, and pomegranate molasses creating a burst of flavor.
My mother used to make this for us when we were younger and it’s one of my favorite comfort foods. Not only is it efficient so no food waste is happening, but it’s packed with rich satisfying flavors. Zero waste and all taste! A few of my other favorite comfort foods include Classic Thick Hearty Chili, Hearty Instant Pot Durum Wheat Soup with Beef Shanks, and Vegetarian Bulgar and Tomato Pilaf (Burghul w Banadoura).
Table of Contents
Recipe Overview
Flavor Profile: Savory, tangy, and aromatic with a hint of sweetness
Method: Quick stovetop sauté
Skill Level: Beginner-friendly
Special Diet: Vegan and gluten-free
Unique Touch: Utilizes squash cores, minimizing food waste.
Ingredients for Kousa Cores
- Squash filling (center flesh from coring the squash)
- Olive oil
- Garlic, minced
- Dried mint
- Sumac
- Pomegranate molasses
- Salt, to taste
Ingredient Spotlight: The Kousa Core
The soft inner flesh of Kousa/squash—the part you usually scoop out when preparing stuffed Kousa—often gets overlooked, but it’s one of the most delicate and flavorful parts of the vegetable. Mild in flavor and tender in texture, this core is a hidden gem in Lebanese home cooking, where nothing goes to waste.
Using the Kousa core is more than just a sustainable kitchen practice—it’s a way to preserve tradition, reduce waste, and make the most of your ingredients.
Unlike the firmer outer shell, the core cooks down quickly and absorbs the flavors of aromatics and spices beautifully. It almost melts into the dish, creating a comforting, stew-like base that pairs well with bold seasonings like garlic, dried mint, sumac, and pomegranate molasses.
What makes it extra special is that it’s rarely seen on restaurant menus or in mainstream cookbooks—it’s one of those recipes passed down by mothers and grandmothers, tucked into everyday life but full of soul. In this recipe, the Kousa core isn’t an afterthought—it’s the star.
How to Make Kousa Cores
Step 1: Prepare the Squash Filling
After coring the squash for dishes like stuffed Kousa, collect the inner flesh.
Then, chop the squash flesh into small, uniform pieces for even cooking.
Step 2: Sauté the Aromatics
In a medium pan, heat the olive oil over medium-high heat.
Next, add the minced garlic and sauté for about 30 seconds until fragrant.
Step 3: Cook the Squash Filling
Add the chopped squash flesh to the pan, stirring to combine with the garlic.
Stir in the dried mint, sumac, pomegranate molasses, and a pinch of salt.
Then, reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until the flavors meld together.
Final Step: Serve
Enjoy the dish warm, either with the flavorful broth that forms or drained if preferred.
Variations
There’s nothing like a personal touch to an authentic traditional dish. This recipe is how my mother has made it for us for the longest time and how I make it for my family. You can personalize this recipe however you like. Here are some ideas on how to add personal touches to this recipe:
Herbs: Fresh mint can replace dried mint for a more vibrant flavor. You can also add a fresh sprinkle of chopped parsley.
Acidity: Lemon juice can be used in place of pomegranate molasses for a different tangy profile.
Spice: Add a pinch of chili flakes for a spicy kick. You can also add some spicy red pepper paste while or after cooking.
Texture: Incorporate chopped onions or bell peppers for added texture and flavor.
Recipe Tips
Uniform Chopping: Ensure the squash flesh is chopped evenly to promote uniform cooking.
Flavor Development: Allow the dish to simmer adequately to let the flavors meld together beautifully.
Serving Suggestion: Pair with warm pita bread or as a side to main dishes like grilled meats or rice.
Using Eggplant Cores Instead of Kousa
If you’re preparing stuffed eggplant (sheikh el mahshi or batinjan mahshi) and wondering what to do with the scooped-out centers, this is a brilliant way to repurpose them. Eggplant cores can create a similar warm and comforting side dish, but they’ll bring a deeper, earthier flavor and a slightly different texture.
Key Differences:
- Flavor: Eggplant has a more pronounced, slightly bitter taste compared to the mild and sweet Kousa flesh. This can add depth but may overpower if not balanced well.
- Texture: Eggplant is more porous and may become softer or mushier when cooked, so sautéing slightly less or draining excess moisture may help.
- Pairing: The garlic, mint, sumac, and pomegranate molasses still complement eggplant beautifully, but you might consider adding a splash of lemon juice to brighten the dish or a spoon of tomato paste for richness.
Tip:
Salt the eggplant cores and let them sit for 10–15 minutes, then rinse and pat dry before cooking. This can help draw out bitterness and excess moisture.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of water if necessary to maintain moisture.
Freezing: Not recommended, as the texture of the squash may change upon thawing.
Frequently Asked Questions
It is typically served warm, but it can also be enjoyed at room temperature.
Yes, you can prepare it a day ahead and store it in the refrigerator. Reheat gently before serving.
Yes—this dish is adaptable, and using eggplant cores is a smart, waste-free variation. It won’t be quite the same, but it will be just as meaningful and flavorful in its own way.
Other Squash and Eggplant Recipes to Try
Middle Eastern Recipes
Meat and Rice Stuffed Squash (Kussa)
Healthy Recipes
Rice and Squash Pilaf (Unstuffed Kussa)
Appetizers
Roasted Eggplant Salad
Kousa Cores (Squash Filling)
Ingredients
- 3 cups Squash filling , (from coring the squash)
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Dried mint
- 1 teaspoon Sumac
- 1½ teaspoons Pomegranate molasses
Instructions
- After coring the squash for dishes like stuffed Kousa, collect the inner flesh.
- Chop the squash flesh into small, uniform pieces for even cooking.
- In a medium pan, heat the olive oil over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped squash flesh to the pan, stirring to combine with the garlic.
- Stir in the dried mint, sumac, pomegranate molasses, and a pinch of salt.
- Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until the flavors meld together.
- Enjoy the dish warm, either with the flavorful broth that forms or drained if preferred.
