Cheat Kousa Bil Laban

Ingredients

• 1 tbspOlive oil
• 1Yellow onion, diced
• 454 g (1 lb)Ground beef
• 1/2 tbspSeven spice
• To tasteSalt and pepper
• 5Small courgettes, cut into small cubes (Mexican or grey squash)
• 2 tbspOlive oil
• To tasteSalt and pepper
• 907 g (32 oz)Plain yoghurt
• 2 tbspCornflour
• 355 ml (1.5 cups)Water
• To tasteSalt
• 1 headGarlic, peeled and minced
• 3 tbspOlive oil
• 1 tbspDried mint, crushed

Instructions

1. 1

   Soften the onion

   Heat the first tablespoon of olive oil in a pan. Add the diced onion, season with salt and pepper, and cook until just translucent.

2. 2

   Brown the beef

   Add the ground beef to the pan and season generously with salt, pepper and seven spice. Cook with the onion until browned and just cooked through.

3. 3

   Sear the courgette

   Heat 2 tablespoons of olive oil in a large skillet and add the cubed courgette. Sear on each side, then cover until slightly cooked through. Season with a little salt and pepper and set aside.

4. 4

   Make the yoghurt

   Put the plain yoghurt, cornflour, salt and water in a pot and whisk until combined. Cook over low to medium heat, stirring throughout, for 5 minutes until simmering. Add a little more water if you prefer a looser sauce.

5. 5

   Combine the filling

   Add the seared courgette to the yoghurt and cook over low heat for 10 minutes, until cooked through. Stir in the cooked ground beef.

6. 6

   Add the topping

   Heat 3 tablespoons of olive oil with the minced garlic in a skillet and sauté until crisp. Add the garlic and oil to the yoghurt sauce with the dried mint, stir, and serve with rice.

What is kousa bil laban?

Kousa bil laban is a Levantine dish of courgettes in a savoury yoghurt sauce, often associated with kousa mahshi, the classic stuffed-courgette preparation. This quicker version serves the same comforting combination without hollowing and filling the courgettes.

Beef, warm seven spice and a garlic-and-mint finish give the sauce depth, while rice makes it a substantial meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 20g protein, 14g carbs, 38g fat.

The beef and yoghurt provide most of the protein, while the courgette, onion and cornflour contribute carbohydrates. Olive oil and the beef carry much of the fat; serve with a moderate portion of rice and add salad or greens to balance the plate.

Why this shortcut works

Cubed courgette cooks more quickly than whole stuffed vegetables and is easy to serve alongside the beef. Searing it first gives the pieces some colour before they finish cooking in the sauce.

Cooking the beef separately also lets it brown rather than simply simmer in the yoghurt.

Getting the yoghurt sauce right

Cornflour: whisk it thoroughly with the yoghurt and water before heating so it is evenly dispersed. Stir as the mixture warms and keep the heat low to medium.

Consistency: the sauce thickens as it cooks; add a little more water if you want it looser, as the method suggests.

Look for these doneness cues

Courgette: the pieces should be slightly softened after searing, then cooked through after 10 minutes in the sauce. Keep them intact by avoiding vigorous stirring.

Beef: cook until browned and just cooked through before adding it to the pot. The finished sauce should be simmering, not rapidly boiling.

The garlic and mint finish

Garlic: sauté it in the final olive oil until crisp, watching closely so it does not burn. Add both the garlic and its oil to the yoghurt mixture.

Mint: crushed dried mint releases its aroma when stirred into the warm sauce. Add it with the garlic topping, as directed.

Serve it with

Rice is the suggested accompaniment and catches the creamy sauce. A simple salad or lightly dressed greens can add freshness alongside the rich beef and yoghurt.

Recipe notes & tips

• Dice the onion and courgette evenly so they cook at a similar pace.
• Whisk the cornflour into the yoghurt mixture before it goes on the heat.
• Stir the sauce continuously during its 5-minute cooking time.
• Add water gradually if the sauce becomes thicker than you like.
• Keep the courgette pieces intact by stirring gently once they are in the sauce.
• Serve soon after adding the garlic and mint so their aroma stays vivid.

Variations

• Use grey squash: swap it for the courgettes if available.
• Adjust the spice: add more or less seven spice to suit your preference.
• Make it meat-free: leave out the beef for a courgette-and-yoghurt version.
• Add fresh herbs: finish with chopped parsley alongside the dried mint.
• Change the accompaniment: serve with flatbread instead of rice.

Common mistakes to avoid

• Skipping the whisking: cornflour can clump, so whisk it into the yoghurt and water before heating.
• Boiling the sauce hard: high heat can make the yoghurt sauce less smooth; keep it at a gentle simmer.
• Crowding the courgette: pieces may steam rather than sear; use a large skillet and cook in batches if needed.
• Overcooking the beef: take it off the heat once browned and just cooked through, then stir it into the sauce.
• Burning the garlic: sauté it attentively and add it to the sauce once crisp.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring regularly; add a splash of water if the sauce has thickened. Avoid bringing it to a vigorous boil.

Frequently asked questions