Kousa | Sorghum | Taste of Bordeaux

Kousa is a Lebanese classic in the dolma family of cuisine - which are a collection of stuffed vegetables dishes common to the Middle East. Chef Caleb Shriver uses this preparation to highlight two of his favorite American-made artisan ingredients, Gustus Vitae's Taste of Bordeaux and Wondergrain's Pearled Sorghum. Check out the recipe bite above and the full recipe below!

Ingredients

For The Squash:

2 Medium Sized Yellow Squash
1 Pound, Ground Beef
1/2 Cup, Wondergrain Pearled Sorghum
2 Teaspoons, Salt
For The Tomato Sauce:
1, 14.5 Ounce Can, Chopped Tomatoes
4 Cups, Chicken Stock
2 Tablespoons, Gustus Vitae Taste of Bordeaux Spice Blend
1/2 Medium Yellow Onion, Diced
2 Medium Cloves Garlic, Chopped
2 Tablespoons, Olive Oil
2 Teaspoons, Salt

For The Garnish:
2 Tablespoons, Whole Fat Yogurt

Directions

For The Squash:

In a mixing bowl combine ground beef, salt, and Wondergrain Pearled Sorghum and knead until mixed well.
Using a small spoon gently hollow out each squash.
Be careful not to split the outer walls of the squash.
Take the beef mixture and stuff each squash loosely. Set aside until ready to cook.

Note: The reason you loosely fill the squash is to give room for the sorghum to expand while cooking. Any left over beef mixture can be rolled into small balls and cooked in the tomato sauce as well.

For The Tomato Sauce:

Add olive oil and onions to a stainless steal pot and sweat over medium high heat until onions become translucent.
Add garlic and Gustus Vitae Taste of Bordeaux Spice Blend and continue to sweat for 1 minute.
Add 2 cups chicken stock, tomatoes and salt then bring to a boil.
Once you have reached a boil turn the heat down to a simmer,and add the stuffed squash.
Make sure to fully submerge the stuffed squash in the tomato sauce so that it cooks evenly.
Cook until sorghum is tender (about 45 minutes).

Note: Keep an eye on the sauce while cooking and add the reserved 2 cups of chicken stock if it becomes to thick.

Assembly: