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)
- 1/2 pound ground meat (beef or lamb)
- 3/4 cup rice Cal rose or Egyptian rice (uncooked, washed and rinsed)
- 1/2 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