KOUSA MAHSHI: A Family FAVORITE! BEST RECIPE for Arab-style Squash Stuffed With Rice &Lamb

In my culture making mahshi for someone is a sign of love, because this outstandingly delicious dish takes time and care to create. I get massive hugs from my family whenever I make this dish! Mahshi in Arabic literally means “stuffed,” where aromatic rice and meat are stuffed into any vegetable, then simmered in a garlicky tomato broth or yogurt sauce. Khousa means squash, which are at peak season right now, all the better to make a beautiful pot of mahshi!

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KHOUSA MAHSHI RECIPE
15 squashes (about 4-5 inches long, Mexican Magda hybrid is best)
1 pound lamb shoulder or chops for the broth
1 1/2 cup of rice (short grain or Japanese rice is best)
1 ½ cup of chili cut or ground lamb
3 tsp salt divided
1-2 tbsp minced fresh mint
½ tsp allspice
¼ tsp lemon pepper (or regular pepper if you prefer)
¼ tsp nutmeg
1- 2 tbsp. of melted butter
3-4 large tomatoes, pureed
1/2 can of tomato sauce o 2 tbsp tomato paste
6 cloves of garlic, halved


After washing zucchini core out the inside, and put in a large bowl. To prepare stuffing, mix meat, rice, mint, nutmeg, 1 tsp of salt, allspice, lemon pepper, and butter (which will prevent rice from sticking while cooking). Puree the tomatoes and add ¼ cup of the puree to the rice. Mix well. Using your fingers, stuff each squash loosely with the rice and meat mixture, 3/4ths of the way full to allow for the rice to expand upon cooking. Season the lamb chops with salt and pepper and put on the bottom of a large pot. Arrange the stuffed zucchini on top of the lamb. Add the tomato puree, garlic cloves, and tomato sauce or paste. Sprinkle the last 2 tsp of salt over the top along with a dash of pepper and allspice. Fill the pot with water about 75% full, or enough to cover the squash. Heat until boiling, then reduce heat, cover and simmer for another 50 minutes. To serve, place the stuffed zucchinis in each bowl and pour a ladle of the tomato soup on top.