May 25, 2003

Making Palestinian Food, Hanging with Abu Shaddy

[Bethlehem, West Bank] I have to admit that I like hanging with Abu Shaddy. It's always a fun day. Today his wife showed us how to prepare Koosa, one of my favorite Palestinian dishes. She fixed the food, and the rest of us ran off to Herodian to visit the ruins of an old palace. When we got tired we went home and ate until we were stuffed. Later we talked religion for an hour or two. We're strictly religious amateurs, but we drop names like we really know what we're talking about. Abraham, Jesus, Moses and Mohammed are all mentioned. We eventually come up with all the answers to all the problems of the Middle East.

Occasionally, I will offer you a recipe for excellent Palestinian food. Remember Abu Iyad's Chicken Roast Recipe ? Delicious. And today I offer you the recipe for Koosa! Enjoy!

Steps to Making Koosa

(1) Hollow the center of a small zucchini. Or should I say "core" a zucchini? I'm not very well versed in cooking-speak.

(2) Half-fill the zucchini with a combination of meat, rice, diced peppers and your own special seasonings. When the rice cooks it will fill the zucchini like magic! Continue steps one and two about 100 times.

(3) Find a big pot. Put in a layer of tomatoes, then a few Koosas, then some seasoned chicken, then some salt and pepper, then a few filled grapeleaves, then more Koosa, then onion and garlic, then whatever. Fill the pot.

(4) If you're not the woman of the house, beat a hasty retreat and go to Herodian to see some ruins. (At this point some sort of miracle occurs in the kitchen.)

(5) Enjoy looking at 2,000-year-old ruins, and keep your eye on potential friends to invite for dinner.

Who wants Koosa?

I'm not sure your vehicle will fit in the driveway.

(6) When tired of sight-seeing, go home. Squeal with delight when the food is served. Throw hands in air. Thank God.

(7) Eat until stuffed or whenever you pass out.

(8) Groan. Promise yourself you will never eat so much again. Sleep it off.