A Taste of Lebanon: Traditional Kousa Mahshi (Stuffed Squash)
When you think of Middle Eastern cuisine, your mind might leap to hummus, falafel, or baklava. But nestled deep in the heart of Lebanese home cooking is a dish that deserves just as much praise: Kousa Mahshi, or stuffed squash. It’s a dish passed down through generations, lovingly prepared in family kitchens, and savored slowly, often with tangy yogurt or creamy labneh. If you’ve never tried it, you’re in for a wholesome, flavorful treat.
At its core, kousa mahshi is a celebration of vegetables. The dish turns humble summer squash into a centerpiece by stuffing it with a savory mixture of ground beef, rice, and warm Middle Eastern spices. Then, it’s simmered gently in tomato sauce until the squash is melt-in-your-mouth tender. The result? A comforting, nourishing dish that manages to be both hearty and healthy.
The Beauty of Simplicity
Lebanese cooking, while rich in flavor, often relies on simple, accessible ingredients. Kousa mahshi is no exception. With just squash (or zucchini), lean ground beef, rice, and a few staple spices, you can craft a meal that’s both comforting and elegant.
What makes this dish truly shine is the balance—the earthiness of the beef, the slight chew of the rice, the brightness of the tomato sauce, and the gentle sweetness of the squash. It’s seasoned traditionally with salt, black pepper, and a touch of cinnamon—an unexpected but essential spice that gives Lebanese dishes their signature warmth.
A Family Recipe, Reimagined
As with many traditional recipes, there’s no single “correct” way to make kousa. Every Lebanese family has their version, passed down and adapted with each generation. Some use lamb instead of beef. Others add pine nuts or allspice. But one thing is constant: love and patience go into every batch.
In our family, we use yellow summer squash—not because it’s the most authentic, but because it’s what we had access to. The specific variety of squash traditionally used in the Middle East is a short, pale green zucchini that’s hard to find outside specialty markets. When my family immigrated from Lebanon, we adapted. Yellow squash, with its mild flavor and firm texture, became our go-to.
And honestly? It’s delicious.
The Ritual of Preparation
Let’s not pretend this dish is quick. The most time-consuming part is coring the squash—a delicate task that transforms each piece into a little boat ready to be filled. We have a special coring tool in our kitchen that’s been around for decades. It’s more than just a utensil—it’s a symbol of tradition.
Once cored, each squash is carefully filled with a mix of raw rice, ground beef, and spices. It’s important not to overfill—the rice needs space to expand as it cooks. Then, the stuffed squash is nestled in a pot and covered with seasoned tomato sauce. From there, it simmers gently until every bite is tender, juicy, and infused with flavor.
Serve It With Love (and Yogurt)
When the kousa is ready, the aroma alone is enough to call everyone to the table. It’s a dish that doesn’t need much else—maybe a dollop of tangy yogurt or a spoonful of labneh to complement the richness. The yogurt’s cool creaminess pairs perfectly with the warm spices of the filling.
And here’s the thing—while kousa mahshi might look like a side dish, it stands proudly on its own. It’s filling enough for dinner, yet light enough that you won’t feel weighed down. Plus, it’s naturally gluten-free, dairy-free (unless you add the yogurt), and full of nutrients. It’s the kind of food that feeds your soul and your body at the same time.
Why You Should Try It
Kousa mahshi is more than a recipe—it’s a connection to culture, history, and home. It’s the kind of dish that teaches you to slow down in the kitchen, to respect each ingredient, and to take pride in feeding the people you love.
If you’ve never cooked with squash in this way, or if you’ve only had bland zucchini casseroles in the past, this recipe will open your eyes. It’s a testament to how a few simple ingredients—when treated with care—can come together to create something truly special.
Whether you’re looking for a new way to use your summer squash harvest, exploring Lebanese cuisine for the first time, or simply craving something cozy and satisfying, kousa mahshi is your answer.
Final Thoughts
There’s a quiet beauty in making dishes like kousa mahshi. It’s not flashy or fast, but it’s rich in tradition and flavor. In every bite, you taste not only the spices and ingredients but also the memories, the stories, and the hands that have prepared it for generations.
So pull out your squash corer, gather your ingredients, a
