Kousa Bil Laban (Lebanese Zucchini In Yoghurt)

Ingredients

• 10–12Lebanese zucchini
• 500 gground beef
• 1 cup (about 150 g)onion, finely diced
• 1 tspground allspice
• 1 tspground black pepper
• 1 tspsalt
• 3 cups (about 720 g)yoghurt
• 3 clovesgarlic, grated
• 1 tspsalt
• 1 tbsp (about 8 g)cornstarch
• 1 cup (240 ml)water reserved from boiling the zucchini

Instructions

1. 1

   Prepare zucchini

   Wash and dry the zucchini, then trim off the stalks and dried tips.

2. 2

   Hollow the zucchini

   Carefully insert a corer about three-quarters of the way into each zucchini, twist it, and pull out the flesh. Reserve the flesh for soup or salad, and repeat until each zucchini has a generous cavity for stuffing.

3. 3

   Boil the zucchini

   Bring a pot of water to a boil, add the hollowed zucchini and cook for 20 minutes. Drain, reserving the cooking water, and leave the zucchini to cool completely.

4. 4

   Cook the filling

   Warm oil in a pan over medium heat. Add the onion and cook until translucent, then add the beef, allspice, black pepper and salt. Cook for 10 minutes, taste and adjust the seasoning, then set aside to cool.

5. 5

   Stuff the zucchini

   Use your fingers or a small spoon to fill the zucchini with the beef mixture, then set them aside.

6. 6

   Warm the yoghurt

   Place the yoghurt in a saucepan over medium-low heat and warm it.

7. 7

   Thicken the sauce

   In a small bowl, dissolve the cornstarch in the reserved zucchini broth, then add the garlic and salt. Whisk this mixture continuously into the warmed yoghurt and bring the sauce to a boil.

8. 8

   Simmer together

   Reduce the heat to low, add the stuffed zucchini and cook for 20 minutes.

9. 9

   Garnish and serve

   Garnish with toasted pine nuts, chopped parsley and dried mint. Serve with rice or another carbohydrate of your choice.

What is kousa bil laban?

Kousa bil laban is a Lebanese dish of hollowed zucchini filled with seasoned meat and served in a yoghurt sauce. Stuffed vegetables are common across the Levant, and this version pairs the mild zucchini and savoury beef with the gentle tang of yoghurt.

The zucchini is boiled before it is stuffed, then simmered in the sauce so the flavours come together. Rice is a natural partner for the creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 29g protein, 27g carbs, 27g fat.

The beef and yoghurt provide most of the protein and fat, while the zucchini and onion contribute carbohydrates; rice adds a further carbohydrate source if served alongside. For a balanced plate, serve a moderate portion of rice with extra zucchini or a fresh salad.

Choosing and hollowing the zucchini

Lebanese zucchini: These small, pale, rounded zucchini are well suited to coring and stuffing. If they are unavailable, choose small, fairly straight courgettes that can fit comfortably in your pot.

Coring: Work carefully and leave the zucchini walls intact so they hold their shape. The extracted flesh is reserved for another use, such as soup or salad.

Building the beef filling

Onion and spices: Cooking the onion until translucent softens its flavour before the beef is added. Allspice and black pepper give the filling its warm, savoury character.

Cooling: Let the cooked mixture cool before stuffing. This makes it easier to handle and helps avoid putting hot filling into the boiled zucchini.

Keeping the yoghurt sauce smooth

Cornstarch mixture: Dissolve the cornstarch fully in the reserved zucchini water before adding the garlic and salt. This helps it blend into the yoghurt rather than forming lumps.

Whisking: Add the mixture to the warmed yoghurt while whisking continuously, then bring the sauce to a boil as directed. Keep stirring as it heats so the sauce stays even.

Checking the texture and timing

Boiling the zucchini: The recipe calls for 20 minutes in boiling water, followed by cooling. Handle the cooked zucchini gently when stuffing, as it may be tender.

Final simmer: Cook the stuffed zucchini in the sauce over low heat for 20 minutes. They should be heated through and tender while still holding their shape.

Serving the dish

Rice: Serve the zucchini and yoghurt sauce over or alongside rice, which absorbs the sauce and makes the meal more substantial.

Garnish: Toasted pine nuts add crunch, while parsley and dried mint bring fresh, aromatic notes. Add the garnishes just before serving so they keep their texture and colour.

Recipe notes & tips

• Use a corer that fits inside the zucchini and work slowly to avoid breaking through the sides.
• Keep the reserved zucchini flesh for soup, salad or another dish.
• Taste the beef filling before stuffing and adjust its seasoning while it is still in the pan.
• Let the beef mixture cool enough to handle before filling the zucchini.
• Whisk the cornstarch mixture into the warmed yoghurt continuously.
• Keep the final simmer gentle so the stuffed zucchini stay intact.

Variations

• Use lamb: Replace the ground beef with ground lamb for a richer filling.
• Add cinnamon: Include a small pinch in the filling for another warm spice note.
• Make it meat-free: Use cooked rice and finely chopped mushrooms in place of the beef.
• Change the herbs: Finish with extra parsley or mint according to taste.
• Add toasted nuts: Scatter toasted pine nuts over the dish just before serving.

Common mistakes to avoid

• Coring too deeply: Leave the zucchini walls intact and stop before breaking through the base.
• Overfilling: Leave a little room in each cavity so the filling is easier to contain.
• Adding hot filling: Cool the beef mixture before stuffing to make it easier to handle.
• Lumpy sauce: Dissolve the cornstarch completely in the reserved broth before mixing it with the yoghurt.
• Skipping the whisking: Whisk continuously as you add the cornstarch mixture to help keep the sauce smooth.
• Boiling hard at the end: Simmer gently over low heat so the zucchini do not fall apart.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring carefully; add a splash of water if the yoghurt sauce has thickened.

Frequently asked questions