Koussa Bi Laban

Koussa Bi Laban Ingredients

Approx 25 Small Lebanese Zucchini, coredApprox 1 cup Medium grain @sunrice rice, washed really really wellApprox 250g Mince meat2litre goat yogurt @greenvalleydairyPine nuts approx 1 tablespoonDried mint approx 1 tablespoon6-8 cloves of garlic (depending on size)GheeSalt & ground black pepperWater

Note

I don’t have any measurements as it all depends on how many zucchinis you make and I go by sight and taste.

Steps

Once you have washed your rice repeatedly to remove starch set aside to drain few mins.In a bowl add your rice, mince, dried mint and salt and pepper, mix to combine.Toast your pine nuts in ghee and when golden remove from heat and add the pine nuts to your rice with any ghee remaining in pan.Mix to combine. I also taste some of the mixture to see if it is seasoned well before I stuff.Stuff the zucchinis approx 3⁄4 full, don’t press down on the stuffing you don’t want it too compact you need space for the rice to expand when cooked. This will avoid breakage.In a large pot add your goats yogurt, using the goats yogurt 2L bottle fill it approx 1⁄4 of the way up with water and pour into your pot (quantities of water and yogurt vary on how many you are making, if you add more water then I’ve stated you may need to use a cornflour slurry to thicken the yogurt if watered down too much) Put the heat on med high and keep stirring till it starts to boil.Constant stirring will avoid burning the yogurt and curdling.Once yogurt is boiling then add your zucchinis, give them a gentle stir and place on medium heat. Stirring ever now and then.Approx 20mins into the cook fry off your garlic and dried mint in ghee for a few minutes then pour into the pot.Season the yogurt with salt to taste. Continue cooking till rice and zucchini is cooked throughout.