Tender summer squash cored and filled with a savory blend of medium-grain rice, seasoned minced meat, and toasted pine nuts defines Kousa Bi Laben, a classic Levantine favorite. The zucchini is gently poached in a silky goat yogurt sauce that strikes a delicate balance between creamy richness and a bright, tangy finish.

As the squash simmers, it absorbs the yogurt infusion, resulting in a melt-in-the-mouth texture that pairs beautifully with the earthy notes of seven-spice seasoning. The final touch—a quick sizzle of garlic and dried mint in golden ghee—adds an aromatic layer that cuts through the creaminess, bringing the entire dish together.

This hearty preparation makes for a substantial midday or evening meal that relies on simple, honest pantry staples. It is best served warm, allowing the yogurt to coat each bite while highlighting the subtle sweetness of the tender vegetables.

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If you enjoy the comforting combination of tender squash and tangy dairy, you might want to try our classic Kousa Bi Laban prepared in a creamy yoghurt sauce. For those who prefer a brighter, more acidic profile, swapping the dairy for a rich tomato base with this Kousa Banadora recipe offers a vibrant alternative that highlights the sweetness of summer squash.

Key Ingredients

Zucchini: Hollowed-out squash provides the vessel for the flavorful meat and rice stuffing.
Medium grain rice: Forms the heart of the stuffing mixture, expanding while simmering inside the zucchini.
Minced meat: Provides a savory protein base that is mixed with rice and spices for the filling.
Goat yogurt: Creates the creamy, tangy sauce base in which the stuffed zucchini is poached.
Garlic: Sautéed in ghee and stirred into the yogurt to provide a pungent aromatic finish.
Dried mint: Fried with garlic to infuse the yogurt sauce with a bright, herbal fragrance.
Pine nuts: Adds a necessary nutty crunch and rich texture to the rice and meat stuffing.
7 spice: A Middle Eastern spice blend that defines the authentic flavor profile of the filling.

Explore More Stuffed Zucchini Variations

If you are looking to master the technique, this Lebanese style zucchini in yoghurt is a great way to practice balancing those traditional, savory flavors.
For a quick and reliable version of this staple, our standard Kousa Bil Laban recipe provides a solid foundation for any weeknight meal.
When you want to branch out from dairy-based sauces, try this Kousa Banadora in tomato sauce to see how the dish transforms with an earthy, vegetal depth.

Kousa Bi Laben

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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.

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