Kousa Bil Laban literally translates to “zucchini in yogurt” 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.
Kousa Bil Laban, Zucchini in Yogurt
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’s comfort food at its best!
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.
You’ll 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.
Hollow out the zucchini just as you would carve a pumpkin, leaving about ⅓ inch (¾ 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!
What Type of Meat and Rice Should You Use for the Filling?
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.
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!
Using your finger, gently stuff each zucchini with the rice and meat filling, leaving about ¼ inch (½ 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.
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’s 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.
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.
Carefully drain the zucchini, reserving the cooking broth for later use.
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.
How to Make the Garlic Yogurt Sauce
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.
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.
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.
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.
Tips for the Best Kousa Bil Laban
Garlic: 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.
Dried Mint Leaves: Dried mint adds a refreshing touch and a lovely earthy aroma that beautifully complements the garlicky yogurt sauce.
Cornstarch: 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.
A Time-Saving Strategy: 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:
- Stage 1: Hollow out, stuff, and boil the zucchini until partially cooked. Drain well, allow them to cool, then cover and refrigerate in an airtight container for up to 1–2 days.
- Stage 2: On the day you plan to serve the dish, prepare the garlicky yogurt sauce and simmer the stuffed zucchini until fully cooked and infused with all those wonderful flavors.
Do You Need to Reheat Kousa Bil Laban?
Kousa Bil Laban tastes just as delicious a day or two after it’s made! Simply cover the leftovers and store them in the refrigerator. This dish is delicious served cold, so there’s no need to reheat it. It’s a wonderful make-ahead meal that tastes even better as the flavors continue to develop!
Frequently Asked Questions (FAQ)
Can I freeze Kousa Bil Laban?
What can I use as a substitute for Lebanese zucchini?
Why did my yogurt sauce curdle and how can I fix it?
If you enjoy the rich, comforting flavors of cooked yogurt sauce, there is an entire world of Middle Eastern cuisine left to explore! From hearty meat dishes to refreshing sides, here are 7 traditional Lebanese dishes made with yogurt that you should try next:
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- Discover how to make comfort food with this authentic Kibbeh Bil Laban recipe.
- Try these savory, meat-filled dumplings in a warm garlic yogurt sauce: Traditional Lebanese Shish Barak.
- If you like this dish, you will love Kousa Ablama Bi Laban (Meat-Stuffed Zucchini without Rice).
- For a perfect appetizer or side dish, whip up a quick and crispy Lebanese Shrimp Fatteh.
- Learn the secret to ultra-tender meat with this recipe for Laban Immo (Lebanese Lamb Shanks in Yogurt Sauce).
- Change up your weeknight dinner routine with these juicy Lebanese Kafta Meatballs in Yogurt Sauce.
- Keep things fresh and healthy with a cooling bowl of Purslane Yogurt Salad.
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Whether you are making Kousa Bil Laban for a cozy weekend family dinner or prepping it ahead for a busy week, this classic recipe brings the authentic taste of Beirut right to your kitchen table. Don’t forget to leave a comment below if you try it, and happy cooking!
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Kousa Bil Laban, Zucchini in Yogurt
Description
Ingredients
For the Stuffed Zucchini:
- 2 kg 4.4 lbs Lebanese zucchini, also known as Mexican gray squash
- 1 cup short-grain rice
- 250 g 8 oz ground lamb or beef
- 1 teaspoon Lebanese seven-spice or allspice
- A pinch of freshly ground white pepper
- 4 tablespoons sunflower oil
- Salt to taste
For the Garlic Yogurt Sauce:
- 12 cups homemade laban or store-bought plain, whole-milk yogurt
- 3 cups reserved zucchini cooking broth
- 2 large heads of garlic crushed
- 4 heaping tablespoons cornstarch diluted in ½ cup water
- 1 tablespoon dried mint
- Salt to taste
Instructions
- Wash, scrub, and dry the zucchini. Cut off the stem tips and gently hollow out the centers using a vegetable corer. Treat this step just like carving a pumpkin, leaving a ¼ to ⅓-inch (about ¾ cm) wall around the interior.
- Place the rice in a colander, rinse it under cold running water, and gently rub it with your hands to remove as much excess starch as possible. Drain well."
- In a bowl, mix the rice with the ground meat and oil, then season with the spices and salt. Your filling is now ready.
- Using your fingers, stuff each zucchini with the rice and meat filling, leaving about ¼ inch (½ cm) of space at the top to allow the rice to expand as it cooks. It is important not to overstuff them. Secure the opening of each zucchini with a piece of the reserved zucchini flesh to create a barrier and prevent the filling from leaking out.
- Transfer the stuffed zucchini to a large pot and gently add enough water to almost cover them. Sprinkle with about 1 tablespoon of salt and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes until cooked. Drain the zucchini and reserve the broth.
- Sprinkle with about 1 tablespoon of salt and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the zucchini are tender. Drain the zucchini and reserve the cooking broth for the yogurt sauce.
- In a large pot, combine the yogurt, garlic, 3 cups of the reserved zucchini broth, and the diluted cornstarch. Whisk well until smooth. Place over high heat and continue whisking constantly in one direction. Pay close attention to the yogurt to prevent it from curdling; continuous whisking is crucial.
- Once the mixture comes to a boil, gently add the drained zucchini one at a time. Stir in the dried mint and adjust the salt to taste. Reduce the heat to low and simmer uncovered for 1 hour, allowing the zucchini to cook through and the flavors to meld.
- Transfer to a large serving bowl or individual shallow bowls. Serve warm or at room temperature. Refrigerate any leftovers promptly in an airtight container. Bon appétit!
Video
Notes
19 Comments
We love stuffed peppers and I can only imagine how stuffed zucchini tastes! What a beautiful recipe Hadia!
I’ve never heard of this dish and I’m SO intrigued!
Hi! So excited to try this. I have a question about the garlic. In the recipe it says two garlic cloves, however, in your notes it says two garlic heads. I am not sure which to do.??? Thank you(:
We have to dissolve the cornstarch in cold water right? And can I add satueed pine nuts at the end??
Hello from Greece! When I make this food I like to put the stuffed zucchini straight in the yogurt to be cooked. It needs moooore time to be ready (2,5 hrs) but for me has deeper taste.
I made this yesterday for a party. We all lived it. Thank you.
Thanks for shar ing this amazing recipe.my family loved it.will be sharing this recipe with my friend s.they will like it.