Kousa bil Laban
Stuffed Zucchini in Yogurt Sauce
Tender zucchini stuffed with a savory mixture of ground meat and rice, simmered in a tangy, creamy yogurt sauce infused with garlic and mint. This comforting dish is a staple in Syrian homes, often served with vermicelli rice.
🧂 Ingredients
- 1.5 kg Baby zucchini (kousa)(about 10-12 medium-sized, trimmed and cored)
- 500 g Ground lamb or beef
- 1 cup Medium-grain rice(rinsed well)
- 1 medium Onion(finely chopped)
- 1.5 tsp Seven spice blend
- 0.5 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper
- 2 kg Plain yogurt(full-fat, preferably sheep's milk yogurt or a mix)
- 4 tbsp Cornstarch
- 6 cloves Garlic(minced)
- 2 tbsp Dried mint(divided)
- 3 tbsp Olive oil(divided)
- 0.5 cup Water(for cornstarch slurry)
- 0.25 cup Pine nuts(toasted, for garnish)
👨🍳 Instructions
- 1
Prepare the zucchini: Trim the ends of the zucchini. Using a vegetable corer or a small spoon, carefully hollow out the zucchini, leaving about a 1/4-inch thick wall. Be careful not to puncture the skin. Set aside.
- 2
Make the filling: In a bowl, combine the ground meat, rinsed rice, chopped onion, seven spice, cinnamon, 1 tsp salt, and black pepper. Mix well with your hands until thoroughly combined.
- 3
Stuff the zucchini: Loosely fill each zucchini with the meat and rice mixture. Do not pack too tightly, as the rice will expand during cooking. Leave about 1/2 inch of space at the top.
- 4
Sear the zucchini (optional but recommended): Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Carefully place the stuffed zucchini in the pot and sear them for about 2-3 minutes per side until lightly browned. This helps them hold their shape. Remove the zucchini and set aside.
- 5
Prepare the yogurt sauce: In the same pot (or a clean one), combine the yogurt, cornstarch, 4 minced garlic cloves, 1 tbsp dried mint, 1/2 tsp salt, and 2 tbsp olive oil. Whisk until smooth. Add the 1/2 cup of water to the cornstarch slurry and whisk until dissolved, then add it to the yogurt mixture. Place the pot over medium heat and stir constantly until the sauce comes to a gentle simmer and thickens. Do not let it boil vigorously.
- 6
Cook the zucchini: Gently place the seared (or raw) stuffed zucchini into the simmering yogurt sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes, or until the zucchini is tender and the filling is cooked through. Stir occasionally to prevent the bottom from sticking.
- 7
Prepare the garlic-mint topping: In a small skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the remaining 2 minced garlic cloves and the remaining 1 tbsp dried mint. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- 8
Serve: Ladle the kousa bil laban into serving bowls, ensuring each serving has plenty of yogurt sauce. Spoon the garlic-mint topping over the zucchini and garnish with toasted pine nuts. Serve hot, typically with vermicelli rice.
💡 Pro Tips
- ✓For a richer yogurt sauce, use a combination of sheep's milk yogurt and full-fat cow's milk yogurt.
- ✓If you can't find baby zucchini, larger zucchini can be used, but they will need to be cut into shorter sections.
- ✓Stirring the yogurt sauce constantly is crucial to prevent curdling.
- ✓The optional searing step helps the zucchini maintain their shape and adds a nice texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the meat and increase the amount of rice and add finely chopped mushrooms or other vegetables to the filling.
- Some recipes add a pinch of allspice or nutmeg to the meat filling for extra flavor.
- A squeeze of lemon juice can be added to the yogurt sauce for extra tanginess.