Cooking Yebra

December 14, 2009January 13, 2014 by Stephanie | 6 Comments

We taught you how to roll and freeze the yebra, and I’m sure you were eager to know how to actually cook at eat it…well here’s one way to do it!

Yebra is definitely a Syrian favorite. We eat it with sweet sauce, sour sauce, meat filled, and with rice and chick peas inside (a pareve version). Different families prefer it different ways. This is not how our mom makes it, but it’s a really yummy version with apricots, one of my favorites.

These take a long time to cook, so if you’re making it for Friday night dinner, make it on Thursday night and reheat it before dinner Friday.

Mehshi Kusa, or Meat-Filled Zucchini and/or Squash

August 21, 2009 by Stephanie | 2 Comments

Mehshi kusa (koo-SAA) is a traditional Syrian dish. In order to stuff the squash, you first need to hollow them out with a melon baller. Ideally the shells will be very thin. After hollowing out the vegetables, you stuff them with hashu and cook them in a Middle-Eastern-style sauce.

mehshi kusa

Hashu (Meat Stuffing with Rice)

August 21, 2009 by Stephanie | Leave a comment

Hashu is used in many Syrian dishes, mostly as a stuffing, and sometimes added to dishes as meatballs. Soaked rice is mixed with meat and spices and can be stuffed into just about any vegetable – this is called mehshi (MECH-she).

We use it for potatoes, eggplants, squash and zucchini, onions, cabbage, tomato, grape leaves, etc.