📝 About This Recipe
A crown jewel of Lebanese home cooking, Koussa bi Laban features tender grey zucchini stuffed with a savory blend of spiced meat and rice, simmered to perfection in a velvety, garlic-infused yogurt sauce. This dish represents the 'Yakhneh' tradition at its finest, balancing the cooling richness of cooked yogurt with the aromatic warmth of dried mint and sautéed garlic. It is a comforting, elegant masterpiece that brings the soul of a Beirut kitchen right to your dining table.
🥗 Ingredients
The Zucchini
- 12-15 pieces Grey Zucchini (Koussa) (small to medium sized, about 5-6 inches long)
The Hashweh (Stuffing)
- 300 grams Ground Lamb or Beef (80/20 fat ratio for moisture)
- 3/4 cup Short-grain Rice (Egyptian or Arborio, rinsed and drained)
- 1 teaspoon Lebanese Seven Spices (or a mix of allspice, cinnamon, and black pepper)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Salt (to taste)
- 1 tablespoon Clarified Butter (Ghee) (melted)
The Yogurt Sauce (Laban)
- 1.5 kg Plain Whole Milk Yogurt (full fat is essential for texture)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 Egg (large, lightly beaten (helps stabilize the yogurt))
- 1.5 teaspoons Salt (adjust to preference)
- 1 cup Water (to adjust consistency)
The Topping (Taklya)
- 5-6 cloves Garlic (crushed into a paste with a pinch of salt)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 tablespoon Olive Oil or Ghee (for sautéing)
- 2 tablespoons Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Wash the zucchini and trim off the woody stem at the top and the tiny dried blossom at the tip. Use a zucchini corer (manakra) to carefully hollow out the centers, leaving a shell about 3mm thick. Be gentle to avoid piercing the sides or bottom.
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2
Prepare the stuffing by mixing the ground meat, rinsed rice, seven spices, cinnamon, salt, and melted ghee in a bowl. Knead by hand until the ingredients are thoroughly combined.
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3
Stuff each zucchini with the meat and rice mixture. Use your pinky finger to push the filling in, but do not pack it too tightly; leave about 1/2 inch of space at the top to allow the rice to expand during cooking.
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4
In a large pot, bring lightly salted water to a boil. Carefully drop the stuffed zucchini into the water and simmer for 15-20 minutes. This 'pre-cook' ensures the rice is nearly done and removes excess fat from the meat.
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5
While the zucchini simmers, prepare the yogurt. Strain the yogurt through a fine-mesh sieve into a clean large pot to ensure a perfectly smooth texture.
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6
Whisk the cornstarch slurry and the beaten egg into the cold yogurt until fully incorporated.
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7
Place the yogurt pot over medium heat. Stir constantly in ONE direction with a wooden spoon. This is crucial—changing directions or stopping can cause the yogurt to curdle.
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8
Once the yogurt reaches a gentle boil and thickens slightly, lower the heat to a simmer. If it's too thick, whisk in a little water or some of the zucchini cooking liquid.
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9
Using tongs, carefully transfer the pre-cooked zucchini from the water into the simmering yogurt sauce. Let them cook together for another 15-20 minutes until the zucchini are fork-tender.
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10
In a small skillet, heat the olive oil or ghee over medium heat. Add the crushed garlic and sauté for 1-2 minutes until fragrant but not browned.
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11
Stir the dried mint into the garlic oil for just 10 seconds, then immediately pour this aromatic 'Taklya' over the pot of yogurt and zucchini.
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12
Taste the sauce and adjust the salt if necessary. Give the pot a gentle swirl to incorporate the garlic and mint without breaking the zucchini.
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13
Ladle the zucchini and plenty of the yogurt sauce into deep serving bowls. Garnish with toasted pine nuts and an extra pinch of dried mint.
💡 Chef's Tips
Always stir the yogurt in one circular direction to prevent it from breaking or separating. If you accidentally pierce a zucchini while coring, don't worry! Use a small piece of the core to 'plug' the hole. For the most authentic flavor, use a mix of lamb and beef for the stuffing. Don't discard the zucchini cores; sauté them with garlic, onions, and olive oil for a delicious side dish called 'Moutabal Koussa'. Ensure the yogurt is at room temperature before you start heating it to minimize the risk of curdling.
🍽️ Serving Suggestions
Serve hot alongside a plate of fresh radishes, green onions, and crunchy cucumbers. A side of Lebanese vermicelli rice is traditional if you want a heartier meal. Pair with a crisp, dry white wine like a Lebanese Sauvignon Blanc or Arak diluted with water. Fresh pita bread is essential for mopping up every last drop of the creamy yogurt sauce. A simple side salad of Fattoush provides a bright, acidic contrast to the rich yogurt.