Tender Lebanese zucchini, cored and filled with a seasoned mixture of medium-grain rice and mince meat, make Koussa Bi Laban a staple of home-style Middle Eastern cooking. The gentle simmering process allows the vegetables to soften perfectly while the rice absorbs the savory juices of the meat, creating a satisfying contrast between the delicate squash and the hearty filling.

Everything is brought together in a silky, tangy goat yogurt sauce, finished with a fragrant sizzle of toasted garlic, ghee, and dried mint. This infusion adds a bright, aromatic punch that cuts through the creaminess of the yogurt, balancing the dish and ensuring each bite remains light yet deeply flavorful.

When serving this, look for a warm, comforting bowl that feels just as appropriate for a family dinner as it does for a casual weekend project. The combination of slow-cooked ingredients and the final minty-garlic flourish creates a layered dining experience that relies on patience and quality pantry staples rather than complex techniques.

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If you enjoy the velvety, comforting nature of this dish, there are several ways to master the technique. You can explore a traditional Kousa Bi Laban recipe to see how different home cooks balance the garlic and mint, or try a version like Qoosah B Laban if you are looking for variations in the sauce's consistency and depth.

Key Ingredients

Lebanese zucchini: These small, cored zucchinis serve as the hollow vessels for the rice and meat stuffing.
Medium grain rice: This starch provides the primary structure and bulk for the savory filling inside the zucchinis.
Minced meat: Combined with rice, this provides the essential protein and savory depth to the stuffing mixture.
Goat yogurt: This forms the creamy, tangy poaching liquid that the stuffed zucchinis are simmered in.
Garlic: Sautéed in ghee, this adds a sharp, aromatic finish to the yogurt sauce.
Dried mint: Used in both the stuffing and the sauce to provide a signature herbal freshness.
Pine nuts: Toasted in ghee, these offer a distinct crunch and nutty contrast to the tender zucchini.

More Mediterranean Zucchini Favorites

Khyariyeh Or Cheats Koussa offers a quicker, simplified approach when you want the same flavors without the lengthy stuffing process.
Kousa Bil Laban (Lebanese Zucchini In Yoghurt) is a wonderful resource if you want to compare different methods for achieving that signature tangy yoghurt coating.
Kousa Bil Laban serves as an excellent reference for perfecting the delicate simmer required for tender, succulent vegetables.

Koussa Bi Laban

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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.

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