My parents are from Lebanon, and my siblings and I were all born in the US. We grew up eating this and many other delicious meals, made most often by my "tata", who lived with us for many years. This weekend, my mother is going to teach me and one of my sisters how to make Cousa Mihshi. Can't wait! Thank you for this and other videos you have created for those of us who need a little help in creating these wonderful dishes!
Thank you so much - I am happy to know you liked the video.
The grape leaves are delicious with the cousa - we always had it this way growing up. I hope you will like the flavors, and I hope you will like the book.
Excellent video! I just prepared some cousa mihshi and the coring/stuffing technique was what I was most curious about. I hadn't thought of combining this with the stuffed grape leaves but it makes perfect sense since you often have leftover stuffing (at least I did). I look forward to buying your book now!
These tutorials that we have posted on You tube are all about procedure. I have just completed my first cookbook, Classic Lebanese Cuisine - the recepie and the procedure to make the filling are in my book.
Your welcome. Sahtain!
ChefKamal1 1 month ago
Dear Chef Kamal,
My parents are from Lebanon, and my siblings and I were all born in the US. We grew up eating this and many other delicious meals, made most often by my "tata", who lived with us for many years. This weekend, my mother is going to teach me and one of my sisters how to make Cousa Mihshi. Can't wait! Thank you for this and other videos you have created for those of us who need a little help in creating these wonderful dishes!
sherieamour9 1 month ago
You are welcome. Remember to always start with room temperature vegetables. Good luck!
ChefKamal1 1 year ago
Ah! That's how you do it! I'd been using an apple corer - too big. Thanks!
neshirl 1 year ago
Greetings,
Thank you so much - I am happy to know you liked the video.
The grape leaves are delicious with the cousa - we always had it this way growing up. I hope you will like the flavors, and I hope you will like the book.
Best regards,
Kamal
ChefKamal1 2 years ago
Excellent video! I just prepared some cousa mihshi and the coring/stuffing technique was what I was most curious about. I hadn't thought of combining this with the stuffed grape leaves but it makes perfect sense since you often have leftover stuffing (at least I did). I look forward to buying your book now!
sami2x 2 years ago
Greetings,
These tutorials that we have posted on You tube are all about procedure. I have just completed my first cookbook, Classic Lebanese Cuisine - the recepie and the procedure to make the filling are in my book.
best regards,
Kamal
ChefKamal1 2 years ago
How do you make the filling?
47065360 2 years ago