Tender Lebanese zucchini, cored and filled with a savory blend of seasoned mince and medium-grain rice, form the heart of this traditional Kousa Bi Laban. By simmering the stuffed squash in a bath of tangy goats yoghurt, the zucchini softens to a melt-in-the-mouth consistency while absorbing the creamy, slightly acidic notes of the sauce.
A finishing touch of garlic and dried mint, sizzled in ghee until fragrant, adds a necessary depth that cuts through the richness of the yoghurt. The addition of golden-fried pine nuts provides a subtle crunch, creating a balanced bite that contrasts beautifully with the soft, steamed vegetables.
This classic Middle Eastern staple is suited for slow-paced weekend dinners where you have the time to properly core and stuff the zucchini. Served warm, it offers a deeply satisfying and coherent meal that relies on simple, high-quality pantry staples and fresh produce.
Read Full StoryWhile the cooling tang of a yogurt-based sauce is a staple of Middle Eastern comfort food, those who enjoy exploring different textures often turn to Kousa Banadora for a heartier, tomato-forward alternative. If you are refining your technique for hollowing and stuffing summer squash, checking out our guide on how to prepare Lebanese Zucchini in yoghurt can provide additional tips for achieving that signature silky sauce consistency that defines this classic dish.
Key Ingredients
- Lebanese zucchini: These small, cored vegetables serve as the primary vessel for the savory meat and rice filling.
- Ground meat: Provides the protein base for the stuffing mixture inside the zucchini.
- Medium grain rice: Mixed with the meat to create the hearty filling that expands as the zucchini cooks.
- Goats yoghurt: Forms the rich, tangy base of the sauce that the stuffed zucchini simmers in.
- Garlic: Sautéed in ghee to infuse the yoghurt sauce with a pungent, aromatic depth.
- Dried mint: Added to the garlic mixture to provide a signature herbal brightness to the sauce.
- Pine nuts: Fried in ghee and scattered over the dish to provide a buttery, toasted crunch.
- 7 spice: This warming spice blend seasons the meat and rice mixture with complex Middle Eastern aromatics.
More Ways to Enjoy Stuffed Zucchini
- Check out this version of Kousa Bil Laban for a traditional approach that highlights the delicate flavor of the squash.
- If you want to compare cooking methods, this recipe for Kousa Bi Laban offers a slightly different take on the classic yoghurt broth.
- For a departure from stuffed vegetables, try Hakklihakaste, an Estonian meat sauce that proves how satisfying simple, savory comfort dishes can be.
Kousa Bi Laban (Stuffed Zuchinnis In Yoghurt Sauce)
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