{"id":7932,"date":"2020-10-14T22:52:49","date_gmt":"2020-10-14T22:52:49","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7932"},"modified":"2026-10-16T20:03:33","modified_gmt":"2026-10-16T20:03:33","slug":"kousa-bil-laban","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/kousa-bil-laban\/","title":{"rendered":"Kousa Bil Laban (Lebanese Stuffed Zucchini in Yogurt)"},"content":{"rendered":"

Kousa Bil Laban<\/strong> literally translates to \u201czucchini in yogurt\u201d and is a beloved Middle Eastern dish featuring tender zucchini stuffed with a flavorful mixture of rice and ground meat. The hollowed-out zucchini are gently poached in water, drained, and then simmered to perfection in a creamy, tangy yogurt sauce infused with fragrant garlic. This traditional stuffed zucchini recipe is comforting, rich in flavor, and perfect for anyone who loves authentic Middle Eastern cuisine.<\/p>\n

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Kousa Bil Laban, Zucchini in Yogurt<\/h1>\n

Yogurt-based dishes are some of my favorite foods, and a bowl of Kousa Bil Laban is the ultimate comfort food to share with family. Tender, rice-and-meat-stuffed zucchini simmered in a garlicky yogurt sauce and finished with a light sprinkle of dried mint make this Lebanese classic a timeless favorite. It\u2019s comfort food at its best!<\/p>\n

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Begin by choosing the right type of zucchini. Look for small to medium Lebanese zucchini, ideally no longer than 7 inches (17 cm). Sometimes called Mexican gray squash, these zucchini have smooth, shiny, pale green skin and are ideal for making Kousa Bil Laban (zucchini in yogurt sauce). They have a delicious, delicate flavor and hold their shape beautifully during cooking without becoming soggy.<\/p>\n

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You\u2019ll need a vegetable corer (mankara) to hollow out the zucchini. This traditional Middle Eastern kitchen utensil is used to remove the flesh from vegetables such as zucchini and eggplants, making room for delicious fillings. Start by washing, scrubbing, and drying the zucchini. Trim off the stem ends, then gently use the vegetable corer to hollow out the center of each zucchini, being careful not to pierce the skin.<\/p>\n

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Hollow out the zucchini just as you would carve a pumpkin, leaving about \u2153 inch (\u00be cm) of flesh around the inside walls. If you can manage it without piercing the zucchini, you can leave the walls a little thinner. The process is simple, but it does take a little practice to master the technique!<\/p>\n

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What Type of Meat and Rice Should You Use for the Filling?<\/h2>\n

When it comes to the meat, lamb is my personal favorite, but ground beef is also commonly used. For the rice, I recommend using short-grain rice, which helps create a tender, cohesive filling. Egyptian short-grain rice is the traditional choice, but Italian Arborio rice works well, too.<\/p>\n

Start by rinsing the rice in a colander under cold running water, rubbing the grains gently with your hands to remove as much excess starch as possible. Drain well, then combine the rice with the ground meat, oil, spices, and salt. Mix everything together until well combined, and your flavorful stuffing is ready!<\/p>\n

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Using your finger, gently stuff each zucchini with the rice and meat filling, leaving about \u00bc inch (\u00bd cm) of space at the top to allow the rice to expand as it cooks. Be careful not to overstuff the zucchini, as the filling needs room to expand during cooking.<\/p>\n

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Seal the opening of each stuffed zucchini with a small piece of the zucchini flesh you removed earlier. This creates a simple barrier to help prevent the filling from leaking out during cooking. It\u2019s an extra precaution to keep everything securely inside! Arrange the stuffed zucchini in a large pot and gently pour in enough water to almost cover them.<\/p>\n

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Before simmering the stuffed zucchini in the garlicky yogurt sauce, boil them in a pot of water for about 20 minutes. This essential step helps the rice and meat filling cook properly while allowing the zucchini to soften slightly without losing their shape. It also ensures the stuffed zucchini are perfectly cooked before they finish simmering in the creamy yogurt sauce.<\/p>\n

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Carefully drain the zucchini, reserving the cooking broth for later use.<\/p>\n

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The heart of this dish is the combination of tender zucchini and creamy yogurt. Be sure to reserve 3 cups of the zucchini cooking broth to simmer with the yogurt later. This not only adds flavor to the sauce but also helps retain some of the vitamins and nutrients released into the cooking water.<\/p>\n

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How to Make the Garlic Yogurt Sauce<\/h2>\n

In a large pot, combine the yogurt, garlic, 3 cups of reserved zucchini broth, and diluted cornstarch. Whisk well until the mixture is smooth and uniform.<\/p>\n

Place the pot over high heat and continue whisking constantly in one direction. Cooking yogurt may seem tricky, but the key to preventing it from curdling is to keep whisking continuously as it heats up.<\/p>\n

Once the yogurt mixture comes to a boil, gently add the drained stuffed zucchini one at a time. Sprinkle with dried mint and adjust the salt to taste.<\/p>\n

Reduce the heat to low and let the mixture simmer uncovered for about 1 hour, allowing the zucchini to cook through and the flavors to meld together beautifully.<\/p>\n

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Tips for the Best Kousa Bil Laban<\/h2>\n

Garlic:<\/strong> Two large heads of garlic might seem like a lot, but trust me, you could even add more! Garlic enhances the savory flavors of Kousa Bil Laban and gives the yogurt sauce its signature garlicky kick. Feel free to adjust the amount to suit your taste.<\/p>\n

Dried Mint Leaves:<\/strong> Dried mint adds a refreshing touch and a lovely earthy aroma that beautifully complements the garlicky yogurt sauce.<\/p>\n

Cornstarch:<\/strong> Cornstarch acts as a thickening agent and helps stabilize the yogurt sauce, reducing the risk of curdling. However, a little goes a long way! The amount specified in this recipe creates a moderately thick, creamy yogurt sauce.<\/p>\n

A Time-Saving Strategy:<\/strong> Although Kousa Bil Laban may seem labor-intensive to prepare, the process is enjoyable, and the delicious results are well worth the effort! To make things easier, you can split the preparation into two stages:<\/p>\n