Mahshi, Stuffed Squash — Sitto's Kitchen

I sometimes ask my fellow Syrians, “Do you remember your Sitto or Gido sitting at the table coring squash?” If you're like me, you recall that it was a wonderful time to join them as they cooked and talk. If you've never done that, don't waste a moment! Sit down with your grandparents now. They are a wealth of information and family history.

And speaking of those warm memories, let's Make Mahshi! Oh how we love those beautiful summer squash...yellow...green...whatever is your favorite. Everyone has their favorite!

Sitto made mostly yellow Stuffed Squash and as you can see by her recipe, the accent was on lemons. Mary Jweid’s recipe, shown with green squash, made this delectable dish with a good helping of Dibis, tamarind syrup accent. Our family honestly can't decide between either version or which one we love more.

I've pictured the preparation of this Aleppo dish for those who haven’t tried making it as yet. If you do this meal in stages, you can start with the coring of the squash early in the day or even the day before. Put together the meat mixture filling and finally the spice paste before you proceed to stuffing and cooking. It will be an easier way to make this much-loved Syrian meal.

Here’s another tip for those who are new to this. After it’s all together and in the pot, put a dish on top of it all before you put the lid on, so the squash won't float around. This keeps them down while simmering.

The other tip I have is that you shouldn't shy away from the garlic or juices in the recipes, as they are the very homespun ingredients which set them apart from anything you ever tried in a restaurant. So, let's get cooking!