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Kousa Mahshi Bil Laban (Stuffed Zucchini in Yogurt Sauce)

Kousa Mashi Bil Laban (Stuffed Zucchini in Yogurt) with sautéed garlic mixed into it
Kousa Mahshi Bil Laban is a classic Middle Eastern dish of tender zucchini stuffed with rice and spiced beef, simmered in a creamy garlic yogurt sauce and finished with mint and garlic oil.
Serves 2 Servings
Total Time:45 minutes
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Ingredients

Stuffed Zucchini

  • 6 zucchini Tatume zucchini work best for stuffing
  • ⅓ cup white rice rinsed
  • ½ lb ground beef
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped tomato
  • ¼ cup finely chopped parsley
  • 2 garlic cloves minced
  • ½ teaspoon pomegranate molasses
  • Salt and pepper to taste
  • 1 tablespoon allspice divided
  • 2 tablespoons olive oil
  • 2 cups water

Yogurt Sauce

  • 3 cups plain whole-fat yogurt
  • 2 cups water
  • 1 tablespoon cornstarch
  • ½ teaspoon citric acid
  • 1 teaspoon Vegeta seasoning or salt
  • Black pepper to taste
  • 1 teaspoon garlic powder

Garlic Mint Garnish

  • 6 garlic cloves minced
  • 1 tablespoon dried mint
  • 2 tablespoons olive oil

Instructions

Prepare and stuff the zucchini

  • Carefully core the inside of each zucchini without piercing the sides or bottom.
  • Set the zucchini flesh aside (it can be sautéed later with garlic and olive oil).
  • In a bowl, combine the rinsed rice, chopped onion, tomato, parsley, and garlic.
  • Season with ½ tablespoon allspice, salt, pepper, and the pomegranate molasses.
  • Cook the ground beef in a skillet with salt, pepper, and the remaining ½ tablespoon allspice until lightly browned.
  • Add the cooked beef and olive oil to the rice mixture and mix well.
  • Fill each zucchini about ¾ full with the rice mixture, leaving room for the rice to expand while cooking.
  • Place the stuffed zucchini in a large pot.
  • Add 2 cups of water and cover the zucchini with a plate placed directly on top.
  • Cook on high heat for about 15 minutes, until the zucchini begins to soften.

Make the Yogurt Sauce

  • In a blender, combine the yogurt, water, cornstarch, citric acid, Vegeta seasoning (or salt), black pepper, and garlic powder.
  • Blend until smooth.
  • Cook the Yogurt Sauce
  • Pour the yogurt mixture into a pot and cook on high heat, stirring constantly.
  • Continue stirring for about 10 minutes until the sauce begins to boil and bubble.
  • Once the zucchini are tender, drain most of the water from the pot.
  • Pour the yogurt sauce over the stuffed zucchini.
  • Simmer for about 15 minutes, until the rice inside the zucchini is fully cooked.

Make the Garlic Mint Topping

  • In a small pan, sauté the minced garlic in olive oil until fragrant.
  • Pour this garlic oil over the zucchini and yogurt sauce.
  • Sprinkle with dried mint.

Notes

Serve warm with pita bread. This dish is also delicious the next day after the flavors have had time to develop.
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