Last Updated on February 9, 2025 by Jacqueline Rafidi

Kousa mahshi, is a quintessential Arab comfort food. Tender squash is stuffed with a flavorful rice and meat mixture and cooked in a luscious tomato sauce. Each bite is like a warm hug. This Middle Eastern dish is traditionally made in the summertime when squash is in season, but whenever I find some good looking squash, I know that I’ll be making this.

Kousa mahshi stuffed squash with rice and meat in a tomato broth in a bowl

What is mahshi?

Mahshi, which is the Arabic word for “stufffed”, refers to a genre of stuffed Arab dishes that are a staple across the region. “Kousa” means “squash” in Arabic is the focus of this recipe. We have a wide variety of vegetables stuffed with seasoned rice and ground meat which are often cooked in a tomato broth (also known as hashweh). From malfoof (stuffed cabbage rolls), to mahshi warak (warak einab/yalanji) or stuffed grape leaves, mahshi djaj (stuffed chicken), to lamb, bell peppers, small eggplants, onions, even carrots! There is no shortage of stuffed dishes in the Arab world (stuffed vegetables tend to be a favorite for many), and each family puts their own spin on them all.

The whole process of making mahshi can be a labor of love, especially if it’s one of your first times making it. But, with practice and patience, this dish in particular can come together pretty quickly! One of the best things about mahshi is how versatile it is—you can make a meat version with ground beef or minced meat, or opt for a vegetarian version packed with herbs, spices, and rice like my vegetarian grape leaves.

Types of mahshi

Kousa Mahshi: Stuffed zucchinis or more commonly, stuffed squash. This is one of the most beloved variations, often cooked in a delicious tomato sauce.
Mahshi Warak Enab/Warak dawali/: Stuffed grape leaves, rolled tightly and simmered in a tangy tomato sauce with pomegranate molasses and lemon juice.
Mahshi bil laban: Also stuffed squash, but this time cooked in a savory yogurt sauce with sauteed garlic.
Sheikh El Mahshi: A luxurious take on stuffed eggplants.
Malfoof (Stuffed Cabbage Rolls): Tender cabbage leaves stuffed with a similar mixture and slow-cooked in a simple broth with lemon, salt and garlic.
Stuffed Bell Peppers & Onions: Bell peppers and onions filled with the same delicious stuffing mixture, giving them a sweet and savory flavor.

Ingredients

To make the best kousa mahshi, you’ll need:

Mexican squash – the most commonly used variety that you can see from the pictures. These are most of often used because of their size and shape. They’re more round and not quite as long as zucchini which makes them ideal for stuffing and they actually hold up a bit better being cooked in the tomato sauce because they don’t soften as much as zucchini. This variety can be found at most Middle Eastern or international markets. If you can’t find it in your area, use some small, firm zucchinis.
Ground beef or minced meat of choice: This dish is typically made with meat and rice, but if you’re going the vegan or vegetarian route, you can use a mixture of vegetables in place of the meat.
Rice: I like using rinsed basmati or jasmine rice for the stuffing, but Egyptian short grain rice is also a common option.
Tomato paste or tomato sauce and fresh canned tomatoes: Tomato paste or sauce is used to make the broth. I tend to prefer a can of tomato sauce (not marinara sauce, just the tomato sauce itself). Fresh or canned tomatoes are great for lining the bottom of the pot.
Salt, black pepper, garlic cloves, and other seasonings: Of course.
Samneh (ghee) or olive oil for the rice mixture: You can even use a combination of the two which I often do.

How to core vegetables for mahshi

The best tool for coring squash and eggplants is an apple corer or vegetable corer. It helps remove the insides of the eggplant and squash without breaking them. The key is to leave enough space inside the vegetables for the stuffing mixture while keeping the outer layer intact so it holds up during cooking.

How to make kousa mahshi

Step 1: Prep the kousa (squash)

Wash the squash very well – their slightly rough and porous skin makes it easy for them to collect dirt. I scrub them dough thoroughly. Once they’re clean, cut off the stem and very carefully cut off the very bottom part of the squash. Set aside.

Step 2: Core the squash

Use your less dominant hand to hold the squash with your whole fist with the cut stem side facing towards you. Use an apple corer or vegetable corer to hollow out the squash with your dominant hand. Turn the corer slightly as you go, trying your best to keep the squash intact. Some breakage is fine – and often happens – but the rice will come out of the broken parts while cooking.

Hold the squash and corer firmly and control the corer to scrape the insides of the squash so there is enough space for the stuffing but don’t puncture the bottom. Save all the insides! It can be cooked with onions and garlic and enjoyed with your meal or even simply with bread or rice. You can also use it to make ijjeh which is what I always do and is a whole separate meal!

Step 3: Prepare the Stuffing Mixture

In a large bowl, mix rinsed rice, ground beef, salt, black pepper, allspice, nutmeg, 7 spice, samneh (ghee) and olive or avocado oil. Use your hands to mix everything together well.

Step 4: Stuff the Vegetables

Fill each cored squash with the stuffing mixture, leaving a little room at the top to allow the rice to expand during cooking. If you have extra stuffing, you can use it to make stuffed onions, rolled cabbage leaves – or keep things simple and cook it as you would a small pot of rice!

Cored squash being stuffed with rice and meat for kousa mahshi

Step 5: Prepare the Cooking Liquid

In a separate bowl, mix tomato sauce, 7 spice, salt and pepper, grated fresh garlic and enough water to create a rich sauce. Add more water as needed. The sauce thickens as it cooks.

Prepared stuffed squash in a pot with tomato sauce

Step 6: Arrange the Mahshi in the Pot

Place tomato slices or even canned diced at the bottom of a large pot to prevent sticking. Arrange the stuffed mahshi in the pot neatly and tightly, ensuring they are snug but not overcrowded. Pour the cooking liquid over the pot so that the liquid comes up almost to the top of the mahshi. Add more water as needed.

Step 7: Cook the Mahshi

Cover the pot and bring to a boil over medium-high heat for about 3-4 minutes. Reduce to low heat and let it simmer for an hour, or until the vegetables are tender and the rice stuffing is fully cooked.

Cooked kousa mahshi cut in half in a bowl

Tips for the Best Mahshi

Be generous with the salt!: Salt each step of the way, so that the final product is well seasoned. Since you’re not able to taste as you go with this meal, it’s important to use a good amount of salt in the stuffing. I’d say 1 and 1/2 teaspoons kosher salt for the filling alone.
Don’t overstuff: Leave some space inside each vegetable so the rice has room to expand. Overstuffing could lead to breakage while cooking.
Make more sauce if desired: The mahshi soaks up a lot of the liquid while cooking. If you want to end up with extra sauce after cooking, start with extra sauce in the beginning!
Make extra stuffing: You can use it the next day for another batch of mahshi or a delicious side dish.

Kousa mahshi -stuffed squash with rice and meat cut in half

Serving suggestions

Mahshi is a complete meal on its own, but it pairs wonderfully with:

Yogurt sauce for dipping. Even sometimes a sprinkle of dried mint!
Fresh pita bread
A simple Middle Eastern salad with cucumbers and tomatoes

Sometimes this meal gets flipped onto a large tray and everyone helps themselves, and sometimes people just take the mahshi from the pot as they want it. Either way, it is recommended to separate the liquid from the mahshi promptly after cooking. Doing this ensures that the mahshi don’t overcook and get mushy from being in the pot with the hot liquid. Remove the broth to a heat proof bowl and serve it alongside the mahshi.

This is a special meal to me that I grew up eating often and now happily serve to my kids. I can’t wait for this mahshi to grace your tables and I hope it nourishes you and your families as it does mine!