Syrian Kousa Mahashi bil Aban
Stuffed Zucchini in Yogurt Sauce
Tender zucchini hollowed out and stuffed with a savory mixture of rice and ground lamb, then simmered in a tangy and creamy yogurt sauce. A comforting and classic Syrian dish.
🧂 Ingredients
- 12-15 medium Small zucchini(about 4-5 inches long)
- 300 g Ground lamb
- 1 cup Short-grain rice(rinsed)
- 1 kg Plain yogurt(full-fat, strained if watery)
- 6 cloves Garlic(minced)
- 3 tbsp Vegetable oil or olive oil(for sautéing)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper
- 2 tbsp Cornstarch or flour(to stabilize yogurt sauce)
- 2 tbsp Fresh mint(chopped (optional, for garnish))
👨🍳 Instructions
- 1
Prepare the zucchini: Trim the ends and carefully hollow out the zucchini using a melon baller or a small spoon, leaving about a 1/4-inch thick shell. Reserve the scooped-out flesh if desired for another dish.
💡 Tip: Be gentle to avoid breaking the zucchini shells. - 2
Make the filling: In a bowl, combine the ground lamb, rinsed rice, allspice, cinnamon, 1 tsp salt, and black pepper. Mix well.
💡 Tip: Some recipes lightly sauté the lamb before mixing with rice for a deeper flavor. - 3
Stuff the zucchini shells with the lamb and rice mixture, filling them about three-quarters full. Do not pack too tightly, as the rice will expand.
💡 Tip: Leave some space for the rice to cook and expand. - 4
Prepare the yogurt sauce: In a large pot, whisk together the yogurt, minced garlic, and 2 tbsp oil. Cook over medium heat, stirring constantly, until the yogurt begins to simmer. Do not boil vigorously.
💡 Tip: Stirring constantly prevents the yogurt from curdling. - 5
In a small bowl, whisk the cornstarch (or flour) with a few tablespoons of cold water until smooth. Gradually whisk this slurry into the simmering yogurt.
💡 Tip: This helps to thicken and stabilize the sauce. - 6
Carefully add the stuffed zucchini to the yogurt sauce. Add enough water or broth to just cover the zucchini. Bring to a gentle simmer.
💡 Tip: Ensure the zucchini are submerged in the liquid. - 7
Cover the pot and simmer gently for 1 hour to 1 hour 15 minutes, or until the zucchini are tender and the rice is fully cooked. Stir occasionally to prevent sticking.
💡 Tip: A low simmer is key to tender zucchini and a smooth sauce. - 8
Taste and adjust seasoning with the remaining 0.5 tsp salt if needed.
💡 Tip: The sauce should be tangy and savory. - 9
Serve hot, garnished with fresh mint if desired. Often served with a side of plain rice.
💡 Pro Tips
- ✓Using strained yogurt (like Greek yogurt) can result in a thicker, richer sauce.
- ✓If you don't have lamb, ground beef can be substituted, though lamb is traditional.
- ✓The key to a good yogurt sauce is constant stirring and a gentle simmer to prevent curdling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg to the filling for extra warmth.
- For a vegetarian version, stuff the zucchini with a mixture of rice, pine nuts, and herbs.
- Some variations include adding a few dried apricots to the simmering sauce for a touch of sweetness.