what's one of the yummiest things i've eaten here? i took careful note of everything sitti did to make this so i can share with you the recipe. enjoy!
cusa mahshi & waraq diwali(stuffed squash and rolled grape leaves)
ingredients:4 cups of short grain rice
~25 small light green or yellow squash
6 cloves of garlic
a handful of fresh parsley
1 tablespoon olive oil
2 teaspoons sugar
1 tablespoon yellow curry
1 small onion
1/2 pound ground meat
[lamb is used here, but beef or turkey is also ok, or this ingredient can be skipped to make it veggie]
fresh grape leaves
instructions:
put the rice to soak in a large mixing bowl while you do the following: remove the tops and core the squash, mince the garlic, parsley, and onion. drain the rice. and add half of the garlic to the rice, along with the parsley, onion, oil, meat (raw), spice, and 1 tsp sugar (i dunno why the sugar, i'm just being honest, here) ;)

stuff the mixture into each squash, about 3/4 full, or leaving an inch of space at the top.
take fresh grape leaves, cut the stems and boil in batches until they soften and turn from green to a yellowish or olive color (about 2 minutes). [if you don't have access to fresh grape leaves, you can buy the california kind in the jar, no need to boil]
drain the leaves and allow them to cool.
put 3-4 layers of leaves at the bottom of a large pot (alternatively, you can put sliced raw potato or tomato. it doesn't really matter, just something to keep the cusa from touching the bottom of the pot). layer the stuffed squash in the pot.

using the remainder of the rice mixture, working one at a time, place a leaf, shiny side down with the stem closer to you. put one tablespoon of the mixture in the center, close to the stem. roll (like a burrito), folding the sides in. be careful not to roll too tight- the rice will expand. the wetness of the leaf should hold itself together. layer on top of the cusa in the pot. repeat until the mixture is used up.

take the remaining garlic and fry in olive oil. top off the pot with the extra leaves, sprinkle the garlic and the other tsp sugar on the top and fill the pot halfway with water. put a plate upside down on top before you cover the pan to keep the waraq from floating.
cover and boil on medium to high heat for half an hour, then simmer for another half an hour, or until the rice is ready. serve hot!