Shami Kousa bil Aban (Syrian Stuffed Zucchini in Yogurt Sauce)
Tender zucchini stuffed with a savory mixture of spiced ground lamb and rice, simmered in a tangy yogurt sauce. This dish is a beloved classic in Syrian cuisine, often served during special occasions and family gatherings.
🧂 Ingredients
- 12 medium Small zucchini
- 500 g Ground lamb
- 1 cup Short-grain rice(rinsed)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 1/2 tsp Black pepper
- 1 kg Plain yogurt(full-fat, strained)
- 2 tbsp Cornstarch
- 1/2 cup Water
- 2 tbsp Dried mint
- 3 tbsp Olive oil
👨🍳 Instructions
- 1
Prepare the zucchini: Wash the zucchini and trim off the ends. Using a zucchini corer or a small spoon, carefully hollow out the zucchini, leaving about a 1/4-inch thick shell. Be careful not to pierce the skin. Reserve the scooped-out zucchini flesh for another use (optional).
- 2
Make the filling: In a bowl, combine the ground lamb, rinsed rice, chopped onion, minced garlic, allspice, cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix well until thoroughly combined. Stuff each hollowed-out zucchini with the lamb and rice mixture, packing it gently but firmly. Do not overstuff, as the rice will expand.
- 3
Prepare the yogurt sauce: In a separate pot, whisk together the strained yogurt, cornstarch, 1/2 cup water, dried mint, and remaining 1/2 tsp salt. Place over medium heat and stir constantly until the sauce thickens and comes to a gentle simmer. Be careful not to boil vigorously, as this can cause the yogurt to curdle. Once thickened, remove from heat.
- 4
Cook the stuffed zucchini: Carefully place the stuffed zucchini into the simmering yogurt sauce. Ensure they are mostly submerged. Cover the pot and let simmer on low heat for about 1 hour to 1 hour 15 minutes, or until the zucchini is tender and the filling is cooked through. Stir gently occasionally to prevent sticking.
- 5
Serve: Ladle the stuffed zucchini and yogurt sauce into serving bowls. Drizzle with a little olive oil and serve hot, typically with vermicelli rice or plain white rice.
💡 Pro Tips
- ✓For a richer flavor, you can lightly fry the stuffed zucchini before adding them to the yogurt sauce.
- ✓Ensure your yogurt is well-strained (like Greek yogurt) to prevent the sauce from becoming too watery.
- ✓If the yogurt sauce seems too thick, add a little more water or cooking liquid from the zucchini.
- ✓This dish can be made ahead of time and reheated gently.
🔄 Variations
- Use ground beef or a mixture of beef and lamb.
- Add a pinch of nutmeg or allspice to the filling for extra warmth.
- For a vegetarian version, omit the meat and use only rice and finely chopped vegetables like mushrooms or finely diced eggplant in the filling.