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Kousa bil laban (zucchini in yoghurt sauce)

Kousa bil laban (zucchini in yoghurt sauce)

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.
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Main Course
Cuisine: Lebanese
Keyword: Kousa bil laban (zucchini in yoghurt sauce)
Servings: 8 Servings
Calories: 123kcal
Author: Bex Smith

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

Calories: 123kcal
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