Stuffed zucchini or kousa bil laban is a traditional Palestinian stuffed zucchini recipe made with zucchini filled with seasoned rice and meat, then simmered in a creamy garlic yogurt sauce and served with a side of vermicelli rice.
Popular throughout Palestine and the Levant, this comforting dish combines delicate zucchini, aromatic spices, and tangy garlicy yogurt into one of the region's most beloved family meals.
If you like mahshi, try stuffed eggplant (mahshi batinjan), sheikh el mahshi, stuffed cabbage (malfouf) or warak dawali.
This traditional Palestinian stuffed zucchini recipe may seem intimidating at first, as hollowing and stuffing the zucchini can be a bit time-consuming. However, the effort is well worth it when you sit down to enjoy a comforting bowl of Kousa Bil Laban, featuring tender stuffed zucchini simmered in a creamy yogurt sauce.
Don't worry—I'm here to guide you through the process with easy, step-by-step instructions and helpful tips to ensure success. Once you master the technique, you'll find that this beloved Middle Eastern dish is much easier to make than it looks. Let's get started!
What is Kousa Bil Laban?
Mahshi is a popular Arabic term used to describe a wide variety of stuffed vegetables enjoyed throughout the Middle East. In Palestine, vegetables are traditionally stuffed with a flavorful mixture of rice, ground meat, and aromatic spices, although vegan versions made with rice and vegetables are also common.
Among the most popular vegetables for mahshi are Middle Eastern zucchini (also known as kousa). The zucchini used in this recipe is different from the large dark-green zucchini typically found in most American grocery stores.
Instead, look for the smaller, light-green Middle Eastern zucchini, which is commonly available at Mediterranean, Middle Eastern, Mexican and international markets. For the best results, choose small or medium-sized zucchini, to provide the ideal balance of filling and tender texture.
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Equipment
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- Pot - To cook stuffed zucchini.
- Corer or Apple Corer - A tool used to remove the inside of zucchini and create space for the filling.
- Skillet - For caramelizing the garlic
Ingredients
- Zucchini - For this recipe, you'll need Middle Eastern zucchini (kousa), which are smaller, lighter in color, and more tender than the large dark-green zucchini commonly found in American grocery stores. You can usually find them at Middle Eastern, Mediterranean, Mexican, or international markets. Choose firm zucchini with smooth skin and no soft spots. Smaller zucchini are ideal for stuffing, although they can sometimes be difficult to find.
- Rice - I prefer using Calrose rice or Egyptian rice for mahshi recipes. These short-grain varieties cook beautifully and create the soft, tender texture traditionally found in stuffed vegetables.
- Ground Meat - Traditional mahshi is often made with finely minced meat, but ground meat is a convenient and widely available alternative. You can use ground beef, ground lamb, or a combination of both. A half beef, half lamb mixture is especially popular and adds wonderful flavor to the stuffing.
- Plain Yogurt - For the richest and creamiest yogurt sauce, use whole-milk plain yogurt. Goat's milk yogurt also works well and adds a slightly tangy flavor that pairs beautifully with the stuffed zucchini.
- Cornstarch - Cornstarch helps stabilize and thicken the yogurt sauce, reducing the risk of curdling during cooking.
- Ghee - Ghee adds rich flavor to both the stuffing and the garlic topping. If you don't have ghee, you can substitute butter or olive oil.
- Garlic - Garlic is one of the key flavors in Kousa Bil Laban and adds incredible depth to the yogurt sauce. For best results, finely grate or crush the garlic. When sautéing, watch it carefully to prevent it from burning, as garlic can become bitter very quickly.
- Spices: Allspice and black pepper provide the classic warm flavors found in traditional Palestinian stuffed zucchini recipes. These simple spices allow the natural flavors of the meat, rice, and yogurt to shine.
- Salt - Salt is used in both the stuffing and the yogurt sauce. Adjust the amount to your taste and be sure to taste the sauce before serving.
- Dried Mint for garnishing (optional) - A sprinkle of dried mint is a traditional finishing touch that enhances the flavor of the yogurt sauce.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Using a zucchini corer (manakra), carefully hollow out the center of each zucchini.
Step 2 | Start by gently rotating the corer around the inside to loosen the flesh, then gradually remove the interior while leaving a sturdy outer shell. Be careful not to pierce the bottom.
Repeat until all the zucchini are hollowed out and ready for stuffing. Save the pulp, instructions of how to use it are in the recipe card.
Step 3 | Prepare the filling by combining the rice, ground meat, spices, and ghee in a large bowl.
Step 4 | Mix well until all the ingredients are evenly incorporated.
Step 4 | Using your fingers, gently fill each zucchini with the rice and meat mixture. Do not pack the filling tightly, as the rice will expand during cooking. Leave about ½ inch (1 cm) of space at the top of each zucchini.
Step 5 | In a saucepan whisk together the yogurt, cornstarch, and salt until smooth. Cook over medium heat, stirring continuously until the yogurt thickens slightly.
Step 6 | In a skillet, heat neutral oil or ghee over medium heat, add crushed garlic, and saute until garlic is golden brown.
Step 6 | Immediately pour caramelized garlic over zucchini and yogurt sauce. Test for doneness by inserting a fork into a zucchini; it should slide in easily.
Serve with a side over vermicelli rice.
Storage and Reheating
- Kousa bil laban can be stored in an airtight container for up to 3-4 days in the fridge.
- You can reheat kousa bil laban in a small pan on the stovetop or in the microwave, add 1-2 tablespoons of water if it's too thick before heating.
- I do not recommend freezing this dish, as the yogurt sauce can separate and become grainy once thawed and reheated.
Expert Tips
- Choose medium-sized zucchini: Medium Middle Eastern zucchini are easier to hollow out and provide the perfect balance between filling and tender zucchini.
- Don't overstuff the zucchini: Leave about ½ inch of space at the top of each zucchini to allow the rice to expand as it cooks.
- Avoid piercing the bottom: When coring the zucchini, be careful not to break through the bottom, as this can cause the filling to leak into the yogurt sauce.
- Stir the yogurt continuously: To prevent the yogurt sauce from curdling, stir constantly while heating until it begins to simmer and thicken.
- Use full-fat yogurt: Full-fat yogurt produces the creamiest and most stable sauce for authentic Kousa Bil Laban.
- Prepare ahead of time: Hollow and stuff the zucchini a day in advance and store them in the refrigerator until ready to cook.
- Cook on low heat: Once the yogurt sauce is added, keep the heat low and avoid rapid boiling to maintain a smooth, creamy texture.
- Taste before serving: Adjust the salt level at the end of cooking, as yogurt sauces can sometimes need a little extra seasoning.
- Make extra garlic topping: The caramelized garlic garnish adds incredible flavor and aroma, so don't be afraid to make a little extra.
- Serve with vermicelli rice: The rice helps soak up the rich yogurt sauce and makes the meal even more satisfying.
Frequently Asked Questions?
For the best results, use Middle Eastern zucchini (kousa), which are smaller, lighter in color, and more tender than the large dark-green zucchini commonly found in American grocery stores. They can usually be found at Middle Eastern, Mediterranean, and international markets.
Kousa Bil Laban is traditionally served with vermicelli rice, warm pita bread, or a simple Arabic salad.
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More Delicious Recipes
Palestinian Stuffed Zucchini in Yogurt Sauce (Kousa Bil Laban)
- Prep Time: 40-60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 4
- Cuisine: Palestinian/Middle Eastern
Description
Stuffed zucchini or kousa bil laban is a traditional Palestinian stuffed zucchini recipe made with zucchini filled with seasoned rice and meat, then simmered in a creamy garlic yogurt sauce.
Ingredients
- 12 zucchinis (about 2 pounds)
- ½ pound ground meat (beef or lamb)
- ¾ cup rice Cal rose or Egyptian rice (uncooked, washed and rinsed)
- ½ teaspoon allspice
- 3 tablespoons neutral oil, olive oil or ghee
- Salt and pepper
- 2.5 cups yogurt
- 1 tablespoon cornstarch
- 3-4 crushed garlic cloves
- 1 tablespoon of dried mint
Instructions
Prepare Zucchini for stuffing
- Wash the zucchini thoroughly under cold running water, then rinse and pat dry before trimming and coring.
- Using a small knife, trim the stem end and the bottom of each Middle Eastern zucchini.
- Using a zucchini corer (manakra), carefully hollow out the center of each zucchini.
- Start by gently rotating the corer around the inside to loosen the flesh, then gradually remove the interior while leaving a sturdy outer shell.
- Be careful not to pierce the bottom.
- Repeat until all the zucchini are hollowed out and ready for filling.
Prepare the filling
- Wash the rice thoroughly under cold water until the water runs clear, then rinse and drain well before using.
- Combine the rice, ground meat, spices, and ghee in a large bowl.
- Mix well until all the ingredients are evenly incorporated.
Stuff zucchinis
- Using your fingers, pick a small portion of the rice-meat mixture and gently fill each zucchini.
- Do not pack the filling tightly, as the rice will expand during cooking.
- Leave about ½ inch (1 cm) of space at the top of each zucchini.
- A simple way to test this is by inserting your pinky finger, you should have room for about half the length of your pinky.
- Continue the process until all zucchinis are filled.
Cooking zucchinis
- Arrange the stuffed zucchini in a large pot and cover with boiling water.
- Cover the pot with a lid and cook for 8–10 minutes until zucchinis softens.
Preparing the sauce
- In a saucepan, whisk together the yogurt, cornstarch, and salt until smooth.
- Cook over medium heat, stirring continuously until the yogurt thickens slightly, about 10 minutes.
- Carefully drain the cooking water from the zucchini and pour the yogurt sauce over them.
- Simmer the stuffed zucchini in the yogurt sauce over low heat, uncovered, for 20-30 minutes, or until the zucchini are tender and the filling is fully cooked.
- Test for doneness by inserting a fork into a zucchini; it should slide in easily.
Preparing the garlic
- Meanwhile, in a separate skillet, heat neutral oil or ghee over medium heat.
- Add crushed garlic, and saute until garlic is golden brown.
- Immediately pour garlic over zucchini and yogurt sauce.
- Add the garlic topping at the very end, once the zucchini are tender and fully cooked.
Finish by sprinkling dried mint over the top and serve warm with vermicelli rice.
Notes
- Choose medium-sized zucchini: Medium Middle Eastern zucchini are easier to hollow out and provide the perfect balance between filling and tender zucchini.
- Don't overstuff the zucchini: Leave about ½ inch of space at the top of each zucchini to allow the rice to expand as it cooks.
- Avoid piercing the bottom: When coring the zucchini, be careful not to break through the bottom, as this can cause the filling to leak into the yogurt sauce.
- Stir the yogurt continuously: To prevent the yogurt sauce from curdling, stir constantly while heating until it begins to simmer and thicken.
- Use full-fat yogurt: Full-fat yogurt produces the creamiest and most stable sauce for authentic Kousa Bil Laban.
- Prepare ahead of time: Hollow and stuff the zucchini a day in advance and store them in the refrigerator until ready to cook.
- Cook on low heat: Once the yogurt sauce is added, keep the heat low and avoid rapid boiling to maintain a smooth, creamy texture.
- Taste before serving: Adjust the salt level at the end of cooking, as yogurt sauces can sometimes need a little extra seasoning.
- Make extra garlic and mint topping: The garlic-mint garnish adds incredible flavor and aroma, so don't be afraid to make a little extra.
- Serve with vermicelli rice: The rice helps soak up the rich yogurt sauce and makes the meal even more satisfying
Sunena Sabharwal says
Wow, what a nice dish and beautiful presentation; great new idea for zucchini, which is a bland vegetable. I can't wait to try it!
Wafa Shami says
Thank you Sunena, yes this is really good, and stuffed vegetables are very popular in Palestine. We do it in so many different ways which I'll provide in the future. So this is one of them. I hope you'll enjoy it.