How to pronounce Mahshoush

Mahshoush is written محشوش where it comes from. In the International Phonetic Alphabet it is /maħˈʃuːʃ/. In plain English letters that is mah-SHOOSH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Mahshoush?

Mahshoush is a main dish of Saudi Arabia. Where it comes from: Jazan. People usually eat it on festive days and at lunch or dinner. Its main ingredients are lamb. It tastes savory and rich.

Where Mahshoush comes from

Mahshoush is one of 24 signature dishes of Saudi Arabia on this map.

• Maghsh مغش · Main dish · Jazan

  Maghsh is the name of a cylindrical stone pot and of the dish cooked in it, one of the most famous popular foods of the Jazan region on the Red Sea coast of south-western Saudi Arabia.

• Kabsa كبسة · Rice dish · Najd

  Kabsa is rice cooked with meat, usually chicken, lamb or camel, in a broth seasoned with a mix of spices such as cardamom, cloves, black lime, cinnamon, saffron and bay leaf, with tomatoes and onions.

• Saleeg سليق · Rice dish · Hejaz (Taif and Mecca)

  Saleeg is white rice cooked slowly in chicken or meat broth and then in milk, stirred until it turns soft and creamy, and served on a large round tray with roasted chicken or lamb on top and a pool of melted ghee.

• Mutabbaq مطبق · Street food · Hejaz (Jeddah and Mecca)

  Mutabbaq is thin dough stretched by hand, folded around a filling of minced meat, egg, onion and leek, and fried on a large flat griddle.

• Margoog مرقوق · Main dish · Najd (Riyadh)

  Margoog is a stew of very thin sheets of wheat dough cooked in a meat and vegetable broth, and it is one of the best-known popular dishes of Najd, the central region of Saudi Arabia.

• Qursan القرصان · Bread & pastry · Najd

  Qursan are very thin, large rounds of wheat bread from Najd that are torn and soaked in a meat and vegetable broth.

Food of Saudi Arabia

Dishes like Mahshoush in other countries

Same type of dish and similar main ingredients as Mahshoush:

• Fahsa فحسة · Main dish · Sanaa, Yemen

  Fahsa is a Yemeni stew of lamb cutlets in lamb broth, finished after cooking with spices and hulbah, a frothy fenugreek dip.

• Kaburga dolması · Main dish · Diyarbakır and Mardin, Türkiye

  Kaburga dolması is lamb ribs stuffed with rice, pistachios, almonds and spices, sewn up and cooked slowly in the oven.

• Moussaka μουσακάς · Main dish · Greece

  Layered aubergine dishes were cooked across the Ottoman world and the Arab world, and the name comes from Arabic.

• Cheverme чеверме · Main dish · Rhodopes (Zlatograd), Bulgaria

  Cheverme is mutton, lamb or goat roasted whole in a special way, and it is closely tied to the Rhodopes, where the town of Zlatograd holds a cheverme festival every May.