Kousa bil laban is a comfort dish that shines best with simple and clean sides. Think warm Johnny Carino’s Bread, a fresh Chicken Salad, or maybe some fragrant juan pollo rice. These sides offer a beautiful balance to the richness of the dish. On a hot day, a glass of crisp, cold white wine or a cool, minty lemonade can also complement the meal beautifully.
Whenever I think about comfort food, my mind often drifts to the homely and familiar Kousa bil laban, also known as zucchini in yoghurt sauce. It’s a Middle Eastern Lebanese classic that brings my kitchen alive with its wafting aromas and heartwarming flavors.
But as someone who’s got a knack for culinary explorations, trust me when I say, this dish goes beyond just being a recipe; it’s a journey, an epitome of coziness and family gatherings.
What is Kousa Bil Laban?
Kousa bil laban is a traditional dish hailing from the heart of Middle Eastern cuisine, often enjoyed in Lebanon and Syria. The dish features young, tender zucchinis stuffed with a flavorful mixture of rice and minced meat, then simmered in a tangy yogurt sauce. The combination might sound simple, but it packs a punch of complex flavors and textures that makes it special.
What Makes This Recipe Different From Other Kousa Bil Laban Recipes?
You might wonder, what sets this version apart from others? Well, it’s all in the preparation and the quality of ingredients. Using freshly picked zucchinis, a mix of aromatic spices, and farm-fresh yoghurt elevates the dish to another level. Additionally, adding a handful of pine nuts to the stuffing brings a subtle crunch that makes each bite unique and enjoyable.
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How Does It Taste Like?
Imagine tender zucchinis that hold up to their filling, with rice and meat that melt in your mouth. The yoghurt sauce, with its tangy and creamy nature, wraps everything together. And the fragrant spices tease your taste buds, leaving you craving just one more bite. It’s the kind of dish that transports you to the bustling streets of Beirut or the cozy kitchens of Damascus, wherever you take your first spoonful.
Ingredients You’ll Need To Make This Dish
Before we dive into making this delectable dish, let me walk you through the ingredients. Here’s the list:
For the Zucchini Preparation:
- 1 large bowl of cold water infused with lemon slices
- 2 kg pale green zucchini (young and tender)
For the Stuffing:
- 1 cup of short-grain rice, rinsed
- A small drizzle of mild extra-virgin olive oil
- 1 teaspoon of 7-spice blend
- 1 small onion, finely diced
- A small handful of parsley, finely chopped
- 1 tablespoon of pine nuts, lightly toasted
- A few fresh mint leaves, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 250 g minced lamb or beef
For the Yogurt Sauce:
- 1 teaspoon lemon zest
- 1500 g plain yogurt
- ½ teaspoon dried mint
- 1 teaspoon salt
- A small handful of fresh cilantro (coriander), chopped
- 2 cups zucchini cooking water
- ½ cup of short-grain rice (optional, for a thicker sauce)
- 2-3 garlic cloves, minced
- 1 tablespoon cornflour
- A small knob of slightly salted butter
Step by Step Instructions
Step 1: Prepare the Zucchinis
Begin by washing the zucchinis thoroughly. Next, hollow out the zucchinis, being careful not to puncture them. Immerse them in the bowl of cold water with lemon slices to maintain their firmness.
Step 2: Make the Stuffing
Mix the rinsed rice with a drizzle of olive oil in a large bowl. Add the 7-spice blend, diced onion, chopped parsley, toasted pine nuts, fresh mint leaves, sea salt, and black pepper. Finally, incorporate the minced lamb or beef evenly into the mixture.
Step 3: Stuff the Zucchinis
Gently stuff each zucchini with the prepared filling. Make sure not to overfill; there’s a fine line between generously filled and bursting at the seam.
Step 4: Prepare the Yogurt Sauce
In a large pot, combine the plain yogurt, lemon zest, dried mint, and salt. Place it over medium heat and add the zucchini cooking water. If you prefer a thicker sauce, add the additional short-grain rice. Stir constantly to avoid curdling until the mixture reaches a simmer.
Step 5: Cook the Stuffed Zucchinis
Carefully add the stuffed zucchinis into the yogurt sauce. Continue to simmer on low heat for about 40-45 minutes until the zucchinis are tender, and the meat is cooked through.
Step 6: Final Touches
For an added depth of flavor, melt a small knob of salted butter in a pan and sauté the minced garlic until golden. Pour this fragrant garlic butter over the simmering pot.
Tips & Tricks On Making Kousa Bil Laban
- Use Fresh Ingredients: Fresh zucchinis and high-quality yogurt make a huge difference in the final dish.
- Hollowing Out Zucchinis: Use a zucchini corer for best results. It makes the process quicker and safer.
- Adjusting the Sauce: If the yogurt sauce seems too thick, you can always thin it out with a bit of water or broth.
- Spices: Don’t skimp on the spices for the stuffing. The right blend can elevate the dish to new heights.
- Simmering: Maintain a low simmer to keep the yogurt from curdling. Stir gently and continuously.
Nutrition Information
How Do I Store This Dish?
Kousa bil laban stores well and can be a lifesaver on busy days. Allow the dish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator, where it will keep for up to three days. When ready to serve, gently reheat it on the stove over low heat to maintain the yogurt’s texture.
Substitutes in Kousa Bil Laban
If you’re missing an ingredient or looking to tweak the recipe, here are some options:
- Rice: You can replace short-grain rice with quinoa for a healthier twist.
- Meat: Swap minced lamb with ground turkey for a leaner option.
- Yogurt: If you’re dairy-free, use coconut or almond yogurt.
- Spices: Replace the 7-spice blend with a combination of ground cinnamon, allspice, and nutmeg.
- Pine Nuts: Instead of pine nuts, try using chopped almonds or cashews.
Equipment
- large bowl
- Zucchini corer (optional, for hollowing out zucchinis)
- large pot
Ingredients
- Zucchini Preparation:
- 1 large bowl of cold water infused with lemon slices
- 2 kg pale green zucchini
For the Stuffing:
- 1 cup of short-grain rice rinsed
- A small drizzle of mild extra-virgin olive oil
- 1 teaspoon of aromatic 7-spice blend
- 1 small onion finely diced
- A small handful of parsley finely chopped
- 1 tablespoon of pine nuts lightly toasted
- A few fresh mint leaves finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 250 g minced lamb or beef
For the Yogurt Sauce:
- 1 teaspoon lemon zest
- 1500 g plain yogurt
- ½ teaspoon dried mint
- 1 teaspoon salt
- A small handful of fresh cilantro coriander, chopped
- 2 cups zucchini cooking water
- ½ cup of short-grain rice optional, for a thicker sauce
- 2-3 garlic cloves minced
- 1 tablespoon cornflour
- A small knob of slightly salted butter
Instructions
Step 1: Prepare the Zucchinis
- Begin by washing the zucchinis thoroughly. Next, hollow out the zucchinis, being careful not to puncture them. Immerse them in the bowl of cold water with lemon slices to maintain their firmness.
Step 2: Make the Stuffing
- Mix the rinsed rice with a drizzle of olive oil in a large bowl. Add the 7-spice blend, diced onion, chopped parsley, toasted pine nuts, fresh mint leaves, sea salt, and black pepper. Finally, incorporate the minced lamb or beef evenly into the mixture.
Step 3: Stuff the Zucchinis
- Gently stuff each zucchini with the prepared filling. Make sure not to overfill; there’s a fine line between generously filled and bursting at the seam.
Step 4: Prepare the Yogurt Sauce
- In a large pot, combine the plain yogurt, lemon zest, dried mint, and salt. Place it over medium heat and add the zucchini cooking water. If you prefer a thicker sauce, add the additional short-grain rice. Stir constantly to avoid curdling until the mixture reaches a simmer.
Step 5: Cook the Stuffed Zucchinis
- Carefully add the stuffed zucchinis into the yogurt sauce. Continue to simmer on low heat for about 40-45 minutes until the zucchinis are tender, and the meat is cooked through.
Step 6: Final Touches
- For an added depth of flavor, melt a small knob of salted butter in a pan and sauté the minced garlic until golden. Pour this fragrant garlic butter over the simmering pot.
Notes
- Use Fresh Ingredients: Fresh zucchinis and high-quality yogurt make a huge difference in the final dish.
- Hollowing Out Zucchinis: Use a zucchini corer for best results. It makes the process quicker and safer.
- Adjusting the Sauce: If the yogurt sauce seems too thick, you can always thin it out with a bit of water or broth.
- Spices: Don’t skimp on the spices for the stuffing. The right blend can elevate the dish to new heights.
- Simmering: Maintain a low simmer to keep the yogurt from curdling. Stir gently and continuously.
Nutrition
Frequently Asked Questions
1. Can I Make Kousa Bil Laban Ahead of Time?
Absolutely! Prepare it a day in advance. It often tastes even better as flavors meld together overnight.
2. Can I Use Regular Green Zucchini?
Yes, but they are firmer and may require longer cooking times. Light green zucchinis are traditionally used, but regular ones can work in a pinch.
3. What Type of Yogurt Works Best?
Plain whole milk yogurt offers the best texture and flavor. Greek yogurt can make the dish too thick unless thinned out with water.
4. Can I Bake This Dish Instead of Simmering?
Yes. Arrange stuffed zucchinis in a baking dish, cover them with the yogurt sauce, and bake at 350°F until cooked through.
5. Is This Dish Suitable for Freezing?
While freezing the stuffing is possible, yogurt sauces can separate upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days.
Conclusion
Kousa bil laban is more than just a dish; it’s a culinary experience that brings together rich flavors and tender textures in a comforting sauce. With the right sides, like warm pita bread or a refreshing salad, this dish can transform an everyday dinner into something memorable. By following these detailed steps and helpful tips, you’ll not only master the recipe but also get to enjoy a piece of Middle Eastern culture. So go ahead, gather the ingredients, and start cooking. Your taste buds will thank you!