Kousa Mahshi bil Laban

Name: Kousa Mahshi bil Laban
Prep time: PT40 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 55 minutes
Yield: 6
Cuisine: Jordan
Ingredients: 12 medium Zucchini (about 6-7 inches long, ends trimmed); 400 g Ground lamb; 1.5 cups Short-grain rice (rinsed and soaked for 30 minutes); 4 cloves Garlic (minced); 1 tsp Allspice; 0.5 tsp Cinnamon; 0.5 tsp Black pepper; 1.5 tsp Salt (divided); 3 tbsp Olive oil (divided); 1 kg Plain yogurt; 2 tbsp Cornstarch; 1 cup Water (for the yogurt sauce); 1 tbsp Dried mint (optional, for garnish)

Stuffed Zucchini in Yogurt Sauce

Tender zucchini stuffed with a flavorful mixture of rice, ground lamb, and aromatic spices, simmered in a tangy and creamy yogurt sauce. This dish is a comforting and classic representation of Jordanian home cooking.

準備時間40 minutes

調理時間1 hour 15 minutes

合計時間1 hour 55 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the zucchini: Carefully hollow out the zucchini, leaving about a 1/4-inch thick wall. Reserve the scooped-out zucchini flesh. You can chop the flesh finely and add it to the stuffing, or discard it.
💡 プロのコツ: Use a specialized zucchini corer or a long, thin knife and spoon.
2
Make the stuffing: In a bowl, combine the ground lamb, rinsed rice, minced garlic, allspice, cinnamon, black pepper, 1 tsp salt, and 1 tbsp olive oil. Mix well.
💡 プロのコツ: Ensure all ingredients are evenly distributed.
3
Stuff the zucchini: Loosely fill each zucchini with the lamb and rice mixture. Do not pack too tightly, as the rice will expand during cooking.
4
Sear the stuffed zucchini: Heat 2 tbsp olive oil in a large, deep pot or Dutch oven over medium-high heat. Carefully place the stuffed zucchini in the pot and sear them lightly on all sides until golden brown. This helps them hold their shape.
⏱️ 5-7 minutes
5
Prepare the yogurt sauce: In a separate bowl, whisk together the plain yogurt, cornstarch, remaining 0.5 tsp salt, and 1 cup of water until smooth. If the yogurt is very thick, you can add a little more water to achieve a pourable consistency.
💡 プロのコツ: Ensure the cornstarch is fully dissolved to avoid lumps.
6
Cook the zucchini in yogurt sauce: Pour the yogurt mixture over the seared zucchini in the pot. Ensure the zucchini are mostly submerged. If needed, add a little more water or broth.
💡 プロのコツ: You can place a heatproof plate on top of the zucchini to keep them submerged.
7
Simmer the dish: Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours, or until the zucchini are tender and the rice is fully cooked. Stir occasionally to prevent the yogurt from sticking to the bottom.
⏱️ 1 hour to 1 hour 30 minutes
8
Serve: Ladle the stuffed zucchini and yogurt sauce into bowls. Garnish with dried mint, if desired. Serve hot with rice or bread.
💡 プロのコツ: The sauce will thicken as it cools.

調理履歴を記録する

💡 プロのコツ

✓For a richer flavor, you can add a small amount of sautéed onions to the stuffing.
✓If you don't have ground lamb, ground beef or a mixture of lamb and beef can be used.
✓Ensure the yogurt sauce is stirred constantly while heating to prevent curdling.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a vegetarian version, omit the meat and increase the amount of rice and vegetables in the stuffing.
Some recipes add a tablespoon of tomato paste to the stuffing for added depth of flavor.