Kousa bil Laban
A comforting, smooth embrace for the palate, where the freshness of the warm yogurt sauce perfectly complements the stuffed zucchini.
85 min
Medium
Medio Oriente
4 servings
The story behind
I love this dish because it reminds me of those slow Sunday lunches when you’re in no rush and just want to enjoy something homemade that feels special. The first time I learned how to core the zucchini without breaking the skin, I felt like a real chef; it takes patience, but it’s totally worth it when you see how they absorb all that tangy yogurt flavor. To me, the secret is all in the sauce—it needs to be silky, not too thick, with that perfect hint of dried mint that gives it so much character. Whenever I make this, I love serving it with a side of rice vermicelli, which is the classic, perfect pairing. It’s the kind of dish that comforts both the body and the soul, ideal for sharing with family and ending the meal with a smile.
Instructions
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1Clean the zucchini and carefully hollow out the centers without piercing the outer skin.
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2Prepare the stuffing by mixing ground meat with raw rice, salt, pepper, and a pinch of spices.
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3Stuff each zucchini, leaving a little room for the rice to expand during cooking.
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4Boil the stuffed zucchini in salted water for about 20 minutes until they are tender.
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5For the sauce, whisk the yogurt with the egg yolk and a bit of cornstarch; heat over low, stirring constantly, until it thickens and becomes creamy.
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6Add the zucchini to the warm yogurt sauce, sprinkle with dried mint, and serve topped with toasted pine nuts.
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