Kousa Bi Laben

Ingredients For The Stuffing

2 kilos zucchini ( around 30 piece )2 cup of washed medium rice250g minced meat1/2 tablespoon 7 spiceHandful toasted pine nuts4-5 tablespoons of ghee melted

Steps For Stuffing

Wash and core the kousa.Wash the inside really well and place kousa all upside down to dry.Half cook the minced meat till lightly brown whilst breaking the meat apart. Drain meat water and leave to cool down. Once cooled, using gloves, break apart the meat till very finely.In a large bowl, add the rice, meat, melted ghee, toasted pine nuts, 7 spice & salt.Mix really well till all combined and start filling the kousa with this mixture- make sure to leave about 1 1/2cm space for the rice to expand when being cooked.

Ingredients For The Yogurt

2 tablespoons of ghee1 whole head of garlic crushed (14ish cloves)3 tablespoons dried mint2 litres goat yogurtWater

Steps For Yoghurt

In a big pot on medium heat, pour the yogurt in & In the same yogurt bottle fill up with water to the handle line and pour that into the yogurt and mix till reaches boil, it will take a while . Once the yogurt is boiling, slowly add all the kousa in.Leave to boil/cook for about 45 min .For the last 10 minutes- in a pan melt the ghee and fry the garlic with the mint for a few seconds and then pour that into the yogurt and give everything a good stir till combined well and leave to finish off cooking. To see if the kousa is done, use a fork to see if it goes thru the kousa easily ! That means it’s done ! or you can just taste .If still not soft to your likings or rice is not fully cooked to your likings then leave to cook for another 10 -15 min minutes.