Lebanese Stuffed Zucchini Koussa Bi Laban
Dive into the heart of Middle Eastern comfort food with Lebanese Stuffed Zucchini, or Koussa Bi Laban! This traditional dish features tender, hollowed zucchinis generously filled with a fragrant blend of seasoned rice and ground beef or lamb, then simmered to perfection in a creamy, tangy yogurt sauce infused with garlic and dried mint. With its rich layers of flavor, this recipe strikes the perfect balance between light and hearty, making it an ideal choice for gatherings or a delightful weeknight meal. Serve these melt-in-your-mouth stuffed zucchinis with fresh pita bread or a crisp cucumber salad for a wholesome, authentic Lebanese dining experience. Perfect for fans of Mediterranean cuisine, this crowd-pleaser is both comforting and irresistibly delicious.
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Recipe Information
Ingredients
- 12 pieces Zucchini (small to medium-sized)
- 1 cup Rice (short or medium-grain)
- 0.5 pounds Ground beef or lamb
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground allspice
- 2 tablespoons Butter or olive oil
- 4 cups Plain whole-milk yogurt
- 2 tablespoons Cornstarch
- 1 piece Egg white
- 4 cloves Garlic (minced)
- 1 tablespoon Dried mint
- 4 cups Water
Instructions
Wash and hollow out the zucchinis using a corer tool, being careful not to cut through the walls.
Rinse the rice thoroughly under cold water until the water runs clear.
In a bowl, mix the rice, ground beef or lamb, 1 teaspoon of salt, ground black pepper, and ground allspice. Add 2 tablespoons of butter or olive oil to combine.
Stuff the zucchinis with the rice and meat mixture, filling them 3/4 of the way to allow space for the rice to expand during cooking.
Arrange the stuffed zucchinis in a large pot, snugly side by side to prevent them from opening.
Add 4 cups of water to the pot, cover, and simmer over medium heat for about 40-50 minutes until the zucchinis are tender and the rice is cooked.
In a separate pot, whisk the yogurt, cornstarch, egg white, and 1 teaspoon of salt over medium-low heat until smooth. Stir constantly to prevent curdling.
Once the yogurt begins to bubble gently, reduce heat to low and simmer for about 10 minutes, stirring occasionally.
In a small pan, sauté the minced garlic with dried mint in 1 tablespoon of olive oil or butter until fragrant, then add it to the yogurt sauce.
Gently transfer the cooked stuffed zucchinis into the yogurt sauce and simmer for another 10-15 minutes to allow the flavors to meld together.
Serve warm, garnished with additional mint if desired. Pair with pita bread or a simple cucumber salad for a complete meal.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 105.1 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 11.9 mcg | 59% | |
| Calcium | 1747 mg | 134% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 8487 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
