Stuffed squash

Lore & Background

In Egypt, mahshi kosa is a traditional stuffed squash dish where squash is cored and stuffed with a seasoned filling of short-grain rice mixed with parsley, dill, and cilantro, flavored with cumin, coriander, salt, and black pepper. The squash are gently simmered in a spiced tomato sauce, allowing the rice to absorb the liquid while the zucchini becomes tender. In the Levant, the dish is flavored with mint and garlic, and in Cyprus, the flowers of the marrow are also stuffed. The cultivar used is called 'Cousa', a summer squash (Cucurbita pepo) consumed when almost mature, often stuffed with meat and other ingredients and baked.

Reader's Guide

Stuffed squash holds significance across multiple cuisines, appearing in Egypt, the Levant, the Balkans, and beyond. In Egypt, it is a traditional dish known as mahshi kosa, prepared with a specific herb and spice blend. The dish adapts regionally: in the Levant, mint and garlic are used; in Turkey, ground beef is commonly added and served with yogurt and tomato sauce; in Canada, it is often prepared with tomato or spaghetti sauce and melted cheese. The meatless version is classified as an 'olive-oil dish' and served at room temperature, while the meat version is a hot main course. The dish is also made together with stuffed peppers as a mixed dish in some traditions. Its legacy is one of versatility and cross-cultural adaptation, from the Balkans to the Middle East and North America.

Did You Know?

• In Egypt, mahshi kosa is stuffed with rice, parsley, dill, cilantro, cumin, coriander, salt, and black pepper.
• The meatless version of stuffed squash is considered an 'olive-oil dish' and eaten at room temperature or warm.
• In Canada, stuffed squash is often prepared with tomato sauce or spaghetti sauce and melted cheese on top.