Coussa - cooking recipe

Ingredients

1 lb. ground beef
1 c. rice (uncooked)
1 can tomatoes (or 6 fresh)
1/2 can tomato paste
1/2 c. dried spearmint
3 cloves garlic
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
5 c. water
8 small coussa

Preparation

Use coussa or yellow summer squash.
Squash should be 6-inches long.
Scoop out insides with a grapefruit spoon taking care not to damage exterior of coussa.
Mash garlic with salt and spearmint.
Add water.
Put hollow coussa in water mixture.
Mix beef, rice, 1/2 can tomatoes, 2 tablespoons tomato paste, salt, pepper and cinnamon.
Put this stuffing into coussa.
Place a small piece of tomato on each one.
Stand coussa in a deep pot. Using 1/2 of spearmint water, add remaining tomato paste and tomatoes.
Pour liquid over coussa.
If necessary, add more water and tomatoes.
Liquid should cover bottom half of coussa.
Bring to a boil; reduce heat.
Cover and cook for 30 to 40 minutes or until squash is tender.