We didn’t have our usual family dinner yesterday, but instead I got some one on one time with Tete which is always nice. She had lots of cusa (cousa, kusa, koosa, gray squash or whatever you like to call it!) both for stuffing and frying, and a nice big eggplant.
add the cusa a little at a time, seasoning with salt and perhaps a little garlic & pepper, cooking it over medium-high heat and stirring frequently until most of the liquid cooks out. Don’t let it burn! While I did that…
Now, all you need is pita bread, sliced tomato, and plenty of salt (notice we each have our own salt shakers). Just for a little extra something, I put out the marinated alfonso olives and for those, you really should have a loaf of talamee (the fat round Syrian bread).
Sprinkle a slice of tomato with salt and put it in a piece of pita bread. Sprinkle a few pieces of cusa with salt and add them to the sandwich (I do both sides of the tomatoes and the cusa, FYI). Take a bite. It’s wonderful. If you are like me and Tete, add more salt after each bite.
We mash the eggplant with our forks and make the same kind of sandwich. The other cusa (sorry I don’t know the name of this dish) can be eaten with bread or just by itself. Hmm…does anyone know what this stuff is called???