Kousa Mahshi
If you’re looking for a dish that’s authentic, flavor-packed, yet easy to make, then this Kousa Mahshi recipe is for you. Stuffed to the brim with seasoned rice and meat and cooked in a tomato-based sauce, each kousa is a satisfying and hearty bite.
Kousa Mahshi is a classic Middle Eastern dish that literally translates to “stuffed squash.” The tender, slow-cooked shell of the summer squash pairs beautifully with the savory filling. What’s more, the rich tomato-based sauce adds a vibrant tanginess to the dish. It’s so good!
If you enjoy this dish, you may also like to try some other popular Egyptian dishes like Egyptian Fattah, Egyptian Koshari, or Egyptian Goulash.
❤️ WHY YOU’LL LOVE THIS RECIPE
- Authentic: This mahshi kousa recipe is authentic in its ingredients and cooking method. The flavors and textures are true to the traditional dish and you’ll love it!
- Flavor-Packed: Every bite of this stuffed squash is packed with flavor. The spices, the tender squash, and the savory sauce all work together to deliver a truly delicious dish.
- Easy: Despite its authentic flavors, this recipe is easy to follow. The simple instructions and readily available ingredients make it a convenient choice for a hearty meal.
- Balanced Flavors: This recipe offers a balance of flavors and textures. The tender squash balances the hearty filling, while the tangy tomato sauce cuts through the richness.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- Kousa: This is the star of the dish and is a type of squash. It’s tender and has a delicate flavor, making it perfect for stuffing.
- Minced meat: I have used lamb, and it adds a rich, savory flavor to the dish. You can also use beef if you prefer.
- Short-grain rice: I recommend Egyptian rice for its unique texture, but you can use any short-grain variety. It helps to bind the filling together.
- Garlic: This is a key ingredient in the sauce. It adds a wonderful depth of flavor and compliments the other spices.
- Tomato puree: Made from ripe tomatoes, this adds a rich tomato flavor to the sauce.
- Chicken bouillon: This is a quick way to add depth and savoriness to the sauce. I like to use a chicken bouillon cube dissolved in water, but you can use vegetables or beef bouillon if you prefer.
🔪 HOW TO MAKE KOUSA MAHSHI
Prepare the Kousa
Step 1
Wash and clean: Start by washing the squash to remove any dirt or impurities. Then, rub the outside of it with salt and wash it again. This simple technique will help remove all the dirt and make the skin smooth.
Step 2
Prep the kousa: Next, cut the head of the kousa, as well as the brown tip at the bottom. Be careful not to cut too much. I recommend watching the video for a visual guide on this step.
Step 3
Hollow out the kousa: Using a corer, carefully scrape out the inside of the kousa. Be gentle and make sure not to puncture the outer skin. You’ll want to hollow it out to make room for the filling.
Prepare the Filling
Step 4
Prepare the rice: Start by washing the rice and soaking it for about 20 minutes. Then, drain the rice to remove excess water.
Step 5
Make the filling: In a bowl, combine the rice and all the other filling ingredients. Mix them well until everything is evenly combined.
Step 6
Stuff the kousa: Next, fill the prepared kousa with the stuffing. Use your fingers to push the filling down and make sure to stuff it firmly. Leave about a quarter of the kousa empty at the top. This space will allow the rice to expand during cooking without spilling out of the kousa.
Cook the Tomato Sauce
Step 7
Prepare the sauce: In a large, hot pan, heat the olive oil and add the garlic. Cook the garlic until you can smell its fragrance.
Step 8
Make the tomato sauce: Next, add the tomato puree to the pan. You can strain the puree if you prefer a smoother sauce, or you can add it as is for more texture. Stir the puree well to combine it with the garlic.
Step 9
Add seasonings: When the sauce begins to simmer, add the tomato paste and stir until it is fully combined. Then, add the black pepper and dry mint for a touch of freshness.
Step 10
Add water and bouillon: Pour in the boiling water and add a cube of chicken bouillon. The bouillon will dissolve in the hot water, adding a rich, savory flavor to the sauce.
Cook and Serve the Kousa
Step 11
Cook the kousa: Carefully place the stuffed squash into the prepared sauce. Cover the pan and let it simmer on medium-low heat for about an hour and ten minutes. During this time, squash will cook until tender, and the rice will absorb the flavors of the sauce.
Step 12
Serve: Your delicious Kousa Mahshi is ready to be served! I recommend serving it with a side of salad or yogurt.
👩🏽🍳 PRO TIPS
- Clean thoroughly: Rub the outside of the kousa with salt and wash it to remove dirt and make it smooth. This will prevent the sauce from absorbing any unwanted grit and guarantee a velvety finish to your dish.
- Be careful when coring the kousa: Use a corer to scrape out the inside of the kousa for stuffing. Be gentle and make sure not to puncture the outside, or the kousa will fall apart during cooking.
- Give the sauce a personal touch: You can add more spices like paprika and seven spice to the sauce or the filling to make it your own. This will give your kousa mahshi a unique flavor that suits your preference.
- Tweak the flavors if needed: Some tomato pastes can have a bitter after-taste. If you encounter this, add a quarter teaspoon of sugar to the sauce. Also, remember that while I have not added salt to the tomato sauce, you can do so according to your preference.
- Choose the right size kousa: For stuffed recipes, it is best to use medium to small-sized vegetables. Larger kousa may not absorb enough flavor from the sauce and spices, affecting the overall taste of your kousa mahshi.
- Adjust the sauce as needed: If the sauce looks dry during cooking, you can add more boiling water in half-cup increments. This will guarantee that the kousa and the stuffing cook perfectly and the sauce remains plentiful.
📋 VARIATIONS
- Vegan: If you’re looking for a plant-based option, you can replace the minced meat with a mixture of your favorite vegetables and chickpeas. This will give your kousa mahshi a hearty, fiber-rich filling while keeping it vegan.
- Spicy: If you love a bit of heat, you can add a generous amount of paprika and chili flakes to the tomato sauce. This will give your kousa mahshi a spicy twist and make it more suitable for those who love bold flavors.
- Herbs: For a refreshing twist, add a bunch of chopped fresh mint and parsley to the filling. This will give your kousa mahshi a refreshing, herbaceous flavor and aroma that compliments the dish beautifully.
🍽️ HOW TO SERVE
- For a classic Lebanese meal, serve your kousa mahshi with a side of Lebanese tabouli salad. The freshness of the salad and the tangy flavors will perfectly complement the rich, savory kousa mahshi.
- If you’re in the mood for a bit of crunch, serve your kousa mahshi with some fattoush salad. The mixed vegetable salad with toasted pita bread will add a crispy element to your meal.
- For a more filling option, serve your kousa mahshi with some pita bread. The warm, fluffy bread is perfect for soaking up the delicious tomato sauce of the kousa mahshi.
💬 FREQUENTLY ASKED QUESTIONS
Kousa, also known as Lebanese squash or zucchini, is the best choice for this recipe. Look for medium-sized kousa as they are ideal for absorbing the flavors of the sauce while maintaining a tender texture.
Yes, you can. If you prefer a vegetarian version, you can replace the minced meat with a mixture of rice, lentils, and your favorite vegetables. Make sure to adjust the seasoning to suit the vegetarian filling.
Yes, for the authentic flavor and the right texture, it is recommended to use Egyptian rice or any short-grain rice. Wash the rice and soak it for about twenty minutes before using it in the recipe.
While the authentic flavor of the dish comes from the homemade sauce, you can use store-bought tomato sauce if you’re short on time. However, make sure to adjust the seasoning and flavor to match the homemade version as it can alter the overall tas of the kousa mahshi.
🌡️ STORING
- Refrigerate: You can store leftover kousa mahshi in the fridge for up to 3 days. Just make sure to place it in an airtight container to keep it fresh.
- Reheating Instructions: To reheat, use a microwave or reheat on the stovetop until it’s heated through. You might want to add a little bit of water to the sauce to maintain its consistency.
- Freezing: Unfortunately, kousa mahshi doesn’t freeze well due to the delicate nature of the squash. The texture tends to become mushy after thawing. It’s best to enjoy it fresh or store it in the fridge for later.
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⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Mahshi Kousa
Ingredients
For the Stuffing
- 8 medium kousa Summer Squash
- 150 grams minced meat lamb or beef
- ½ cup short grain rice Egyptian rice
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper powder
- 1 teaspoon heaped coriander powder
- ⅛ teaspoon cinnamon powder
- ¼ teaspoon cumin powder you can add ½ teaspoon if you like cumin
For the sauce
- 2 tablespoon olive oil or ghee
- 1 tablespoon minced garlic
- 2 medium tomato puree
- 2 tablespoon heaped tomato paste
- ½ teaspoon black pepper
- 1 teaspoon dry mint
- 3 cups boiling water
- 1 cube chicken bouillon
Instructions
To prepare the kousa
- Wash the kousa then rub the out side with salt and wash again. Rubbing the kousa with salt will remove all the dirt and make it smooth.
- Cut the head of the kousa, and the brown tip at the bottom. Do not cut a lot, watch the video to know how to do this step.
- Using a corer, crape and scrape out the inside of the kousa, do not puncture the outside of the kousa.
Preparing the filling
- Wash the rice and soak it for 20 minutes. Drain the rice.
- In a bowl, add the rice and the rest of the filling ingredients and mix them well with your hand or a spoon.
- Stuff the kousa, pushing the stuffing down with your finger. Stuff until the ¾ of the kousa, you need this space to stay empty for the rice to expand later without coming out of the kousa. Keep the stuffed kousa aside.
Preparing the tomato sauce
- In a large hot pan, add the olive oil, and then add the garlic. Cook the garlic until you can smell it.
- You can strain the tomato puree or just add it as is to the garlic and stir well.
- When the sauce starts to simmer, add the tomato paste and stir to combine.
- Add the black pepper and dry mint. Pour the boiling water and a cube of chicken bouillon.
- Cover the sauce and let it boil for three minutes, then carefully add the stuffed kousa to it. Cover the pan and cook on medium low heat for 1 hour and 10 minutes.
- When serving the kousa, open it and pour sauce on it to enjoy the combination of flavors.
- Serve with salad or yogurt on the side.
Video
Notes
- You can add more spices like paprika and seven spice if you wish to the sauce or the filling, and make it your own.
- Taste the tomato sauce before adding the stuffed kousa, some tomato pastes have bitter taste and if you found it in the sauce, add ¼ teaspoon sugar.
- I have not added salt to the tomato sauce since the chicken cube had enough to season the sauce. However, you can add more salt to your liking.
- It is best for stuffed recipes to use medium to small size vegetables. Large kousa will not absorb much flavor from the sauce and spices.
- If the sauce looked dry you can add more boiling water. Add half a cup at a time. When serving the kousa, open it and pour sauce on it to enjoy the combination of flavors.
