Egyptians have a fine talent of elevating seemingly ho-hum vegetables by incorporating them into truly decadent (and by extension, not-so-healthy) dishes.
Case in point, the infamous Kousa Bechamel. First of all, if you’re wondering what on earth Kousa is, it is a member of the squash family native to the Middle Eastern region. Many recipes erroneously translate it as “zucchini”, understandably so as it does bear some resemblance in taste and texture – but the accurate term is actually baby marrow.
Yes, it is I, resident vegetable geek at your humble service.
In any case – back to the topic at hand.