KUSA

1: Soak and clean masri rice.

2: Mix soaked rice with coarse ground beef, tomato paste, salt, ghee, allspice, citric acid, pepper, and pomegranate molasses.

3: Prepare Mexican squash by digging out and cleaning, leaving them hole down to reduce bitterness.

4: Stuff the squash with rice mixture without overstuffing.

5: Place stuffed squash on top of boiled beef or lamb bones and ensure they are slightly pointing up.

6: Completely submerge all squash in broth and cover with a heavy plate or pot.

7: Bring the pot to a boil, then reduce heat and cook for about an hour on medium-low heat.

8: Serve with a side of cucumbers and yogurt.