📝 About This Recipe
Shorbat Koussa is a beloved Lebanese classic that transforms humble summer squash into a sophisticated, soul-warming soup. This recipe balances the delicate sweetness of zucchini with the bright, aromatic punch of fresh dried mint and garlic (the 'ta'aleya'). It is a testament to the Levantine philosophy of using simple, seasonal ingredients to create a dish that is both light enough for a summer starter and comforting enough for a winter meal.
🥗 Ingredients
The Soup Base
- 2 lbs Zucchini (Koussa) (washed, ends trimmed, and sliced into 1/2 inch rounds)
- 1 large Yellow Onion (finely diced)
- 1/4 cup Basmati Rice (rinsed well; acts as a natural thickener)
- 2 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 6 cups Vegetable or Chicken Stock (low sodium to control seasoning)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon White Pepper (for a clean look and subtle heat)
The Aromatic Sauté (Ta'aleya)
- 4 cloves Garlic (crushed into a paste with a pinch of salt)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 tablespoon Unsalted Butter or Ghee
For Garnish and Finishing
- 1/2 lemon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, heat the olive oil over medium heat until shimmering.
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2
Add the diced onions to the pot and sauté for 5-7 minutes until they are translucent and soft, but not browned.
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3
Stir in the sliced zucchini and cook for another 5 minutes, allowing the squash to soften slightly and absorb the onion-infused oil.
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4
Add the rinsed Basmati rice to the pot, stirring for 1 minute to coat the grains.
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5
Pour in the vegetable or chicken stock. Bring the mixture to a rolling boil over medium-high heat.
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6
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the zucchini is very tender and the rice is fully cooked.
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7
While the soup simmers, prepare the 'ta'aleya'. In a small skillet, melt the butter or ghee over medium-low heat.
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8
Add the crushed garlic to the skillet and sauté for 1-2 minutes until fragrant and pale gold. Add the dried mint, stir for 30 seconds until the aroma fills the room, then remove from heat immediately so the mint doesn't burn.
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9
Once the soup is done, use an immersion blender to puree the mixture until completely smooth and velvety. If you prefer a rustic texture, you can pulse it only a few times.
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10
Stir the garlic-mint mixture (ta'aleya) into the pureed soup. This adds the signature Lebanese flavor profile.
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11
Season with salt and white pepper. Taste and adjust as needed.
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12
Add a squeeze of fresh lemon juice right before serving to brighten the earthy flavors of the zucchini.
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13
Ladle the soup into warm bowls and garnish with toasted pine nuts and fresh parsley.
💡 Chef's Tips
For the best flavor, use small-to-medium zucchini as they have fewer seeds and a sweeter taste than large ones. If the soup is too thick after blending, add a splash of hot water or stock to reach your desired consistency. Be careful not to brown the garlic in the ta'aleya; it should be golden to avoid a bitter aftertaste. You can substitute the rice with a small potato for the same thickening effect if preferred. Always rub the dried mint between your palms before adding it to the pan to wake up the essential oils.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread or crispy pita chips for a crunch. Pair with a side of Lebanese Fattoush salad for a complete, refreshing lunch. A dollop of Greek yogurt or Labneh on top adds a beautiful creamy tang. Serve alongside a plate of olives, radishes, and green onions for an authentic mezze experience. Enjoy with a glass of chilled Arak diluted with water for a traditional Lebanese pairing.