Kousa Bil Laban
Kousa bil Laban is a classic Middle Eastern recipe that features tender zucchinis stuffed with a savory filling, then simmered in a tangy, flavorful garlicky yogurt sauce. This kousa recipe is a staple of Lebanese cuisine, known for its hearty yet refreshing flavors, and is a popular choice for a cozy family dinner.
The warm, comforting flavors of the spiced meat filling, combined with the creamy yogurt sauce, make for a meal that is both satisfying and soothing. The meaty stuffing, the garlicky sauce, and the tender Lebanese kousa (summer squash) are a perfect marriage of textures and tastes.
I have been cooking Lebanese food for many years, and what I like about it is the simplicity and the mild spices. If you enjoy Lebanese cuisine, you may also like to try your hand at other classic Lebanese dishes like Atuffed Cabbage (Mahshi Malfouf). It can be a vegan dish if you substitute the chicken stock with vegetables or Kousa Mahshi (Stuffed Zucchinis) which are another stuffed zucchini but in tomato sauce. Another tasty option is to explore other stuffed vegetable dishes like stuffed eggplant or Stuffed Grape Leaves which are vegan stuffed grape leaves in tangy sauce.
❤️ WHY YOU’LL LOVE THIS KOUSA RECIPE
- Authentic: This is an authentic kousa mahshi bil laban recipe, and you’ll love the traditional flavors.
- Creamy and Stuffed: The tender Kousa (summer squash) is filled with a hearty spiced meat filling and simmered in a rich yogurt sauce, guaranteeing every bite is packed with flavor.
- Aromatic: The use of spices like cinnamon and coriander along with the garlicky sauce gives this dish a fragrant and inviting.
- Traditional: This recipe sticks to the traditional method of preparing Kousa bil laban, ensuring that you can enjoy a time-honored dish.
- Easy: Despite its authenticity, this recipe is easy to follow, perfect for beginners and seasoned home cooks alike.
- Family-Friendly: The wholesome ingredients and savory flavors make this a hit with the entire family.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- Kousa: Provides a tender and mildly sweet base for the dish, absorbing the flavors of the filling and sauce.
- Minced Beef or Lamb: Adds savory richness and protein to the stuffing, enhancing its depth of flavor.
- Pine Nuts: Contribute a delicate crunch and nutty flavor, adding textural contrast to the filling.
- Plain Yogurt: Lends a creamy and tangy element to the sauce, balancing the savory components of the dish.
- Dry Mint: Offers a refreshing and aromatic note, enhancing the overall complexity and freshness of the dish’s flavor profile.
🔪 HOW TO MAKE KOUSA BlL LABAN
Step 1
Wash and Salt: Wash the kousa and rub the outside with salt. This will help remove dirt and make the skin smooth.
Step 2
Trim: Next, cut the head and a small amount from the bottom of the kousa. Be conservative with the cuts, and refer to the video in the recipe card for a visual guide on this step.
Step 3
Core: Using a corer, carefully scrape out the inside of the kousa. Be gentle to avoid puncturing the outer skin.
Step 4
Cook the Meat: In a pan, brown the minced meat. Push it to the side of the pan and add olive oil, then sliced onion. Cook the onion until it is translucent, then mix it with the meat.
Step 5
Add Ingredients: Season the meat with black pepper and salt, then add water and cook for a few minutes. Push the meat aside and pour more olive oil in the middle of the pan. Add the pine nuts and fry for a minute, then mix everything together.
Step 6
Assemble and Fill: Once the filling is ready, set it aside to cool. Once cooled, fill the cored kousa with the filling. You can fill them completely since the meat will not expand and come out of the kousa later.
Step 7
Fry the Kousa: In a large pan, heat the cooking oil and fry the filled kousa until they are slightly brown on the outside. Remove the kousa from the oil and set aside.
Step 8
Prepare the Sauce Mixture: While the heat is off, in a separate large pan, combine the olive oil, garlic powder, cornstarch, yogurt, and salt. Mix the ingredients until they are well combined. Next, add the milk and water, and mix until
Step 9
Cook the Sauce: Turn on the heat and continue to stir the sauce mixture until it thickens slightly. Add the filled kousa into the sauce and reduce the heat to low. Cook the kousa in the sauce for about 35 minutes, remember to stir occasionally to prevent the sauce from
Step 10
Serve: Your kousa bil laban is now ready to be served! Consider pairing it with Egyptian rice or some warm bread.
👩🏽🍳 PRO TIPS
- Choose the Right Kousa: It is best to use medium or small kousa to have more flavor. Large kousa will release a lot of water, making the sauce bland.
- Coring the Kousa: Using a corer, scrape out the inside of the kousa. Be careful not to puncture the outside to prevent the filling from leaking.
- Optimize the Filling’s Flavor: When browning the minced meat, push it to the sides of the pan. This allows you to add olive oil to the pan and fry the onion and pine nuts separately, intensifying their flavors.
- Prevent Sauce Discoloration: Do not over-fry the kousa. If the yogurt sauce turns light brown, it’s still edible, but we want the sauce to stay white for that authentic look.
- Enhance the Sauce: Instead of using garlic powder, you can fry minced garlic with olive oil and fresh mint and then add it to the sauce for a stronger, fresher flavor.
- Watch the Sauce: Stir the sauce while cooking to prevent it from burning or sticking to the pan. This will help it to thicken evenly and avoid any lumps.
- Make it Your Own: The spices I have used are the basics you can add more or change them as you prefer.
- Try Greek Yogurt: Always use plain yogurt for this recipe. Greek yogurt will also work, but you may need to add an extra ¼ cup water to maintain the right consistency of the sauce.
- Zucchini flesh: Do not through the zucchini flesh; you can make delicious and moist Zucchini Muffins, or fry it with a little butter and season with black pepper and garlic powder, then pour beaten egg over it to make a delicious omelet.
📋 VARIATIONS
- Spicy: If you love a good kick in your dish, this variation is for you. Add a teaspoon or more of chili flakes or a dash of your favorite hot sauce to the yogurt sauce.
- Vegetarian: For those who prefer a meatless option, you can make a vegetarian version by replacing the minced beef or lamb with a mix of finely chopped mushrooms, carrots, and bell peppers. The earthy flavors of the vegetables will pair perfectly with the tangy yogurt sauce.
- Turkey: For a lighter twist, use minced turkey instead of red meat. The turkey will bring a lighter flavor to the dish, while the rest of the ingredients and the yogurt sauce will maintain a rich, tangy balance.
- Lamb: For a more robust, traditional Lebanese flavor, use minced lamb instead of beef. The distinct, slightly gamey flavor of lamb pairs beautifully with the spices in the filling and the creamy yogurt sauce.
🍽️ HOW TO SERVE
- For a hearty and traditional Lebanese meal, serve your Kousa Bil Laban with Vermicelli Rice, also called Lebanese Rice or in Arabic (Ruz Be Alshereiah). The subtle flavors of the rice will complement the richness of the stuffed zucchini and yogurt sauce.
- If you’re looking for a low-carbohydrate option, pair it with a crisp, fresh salad. The salad’s lightness will balance the main dish’s richness.
- Make it a complete meal with some Middle Eastern Pita Bread and a side of fresh salad. The bread can scoop up the yogurt sauce, and the salad can add a refreshing contrast to the dish.
🍴 UTENSILS YOU NEED
- Vegetable corer: It can come in sizes, but I prefer to use the medium size. You will also find that some are electric. I wouldn’t recommend those for beginners since you might not be able to control the speed at which it cores and punctures the kousa.
- Lage pan: You will make the sauce and continue cooking the kousa in one pan. Since kousa can come in different sizes, it is best to have a large pan; it will make stirring the sauce and moving the kousa in it easier without breaking the kousa.
- A sieve: You may not need it, but if the yogurt sauce forms clumps, you can run it through a sieve to get a smooth sauce.
💬 FREQUENTLY ASKED QUESTIONS
Kousa is a type of summer squash that is often used in Mediterranean and Middle Eastern cuisines. It is also known as Lebanese squash or zucchini. You can find it in the produce section of most grocery stores, especially during the summer months.
Yes, if you can’t find kousa, you can use regular zucchini as a substitute. However, the flavor and texture of the dish may slightly differ from the authentic kousa bil laban.
In traditional kousa bil laban, the filling is made with minced beef or lamb. However, you can also use minced turkey if you prefer a lighter option.
If you don’t have a coring tool, you can use a small knife to carefully cut around the inside of the kousa and then scoop out the flesh with a small spoon. Be gentle to avoid damaging the outer layer.
Yes, you can bake the filled kousa in the oven at 350°F for about 45 minutes. However, note that the flavor and texture may be slightly different from the fried version.
Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before filling the kousa. This can save you time on the day you plan to cook the dish.
Kousa bil laban is traditionally served hot, but some people enjoy it cold as well. You can try both and see which way you like it best!
🌡️ STORING
- Refrigerate: Leftovers can be stored in the fridge for up to 3 days. Just make sure to place it in an airtight container.
- Freezing: Unfortunately, kousa bil laban with yogurt sauce doesn’t freeze well. The texture of the yogurt sauce may alter upon thaw and the dish might not be as enjoyable.
- Reheating: To reheat, use the stovetop and heat the kousa bil laban over a low to medium flame. Stir occasionally to evenly heat the dish. You can also reheat it in the microwave, but be sure to stir halfway through to guarantee that it heats evenly.
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Kousa Bil Laban Recipe
Ingredients
- 7 medium kousa Summer squash
For the filling
- 250 gram minced beef or lamb
- 2 tablespoon olive oil
- 1 medium onion thinly sliced
- ¼ teaspoon black pepper
- Salt to taste
- 1 tablespoon pine nuts
- ⅛ teaspoon cinnamon powder
- ½ teaspoon coriander powder
- ¼ cup boiling water
For frying the Kousa
- ½ cup cooking oil
For the yogurt sauce
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- 2 tablespoon cornstarch
- 1 cup plain yogurt
- Salt to taste
- 1 cup milk
- 1 cup water
- 1 teaspoon dry mint
Instructions
To prepare the kousa
- Wash the kousa then rub the out side with salt and wash again. Rubbing the kousa with salt will remove all the dirt and make it smooth.
- Cut the head of the kousa, and the brown tip at the bottom. Do not cut a lot, watch the video to know how to do this step.
- Using a corer, hollow out the zucchini. Insert the corer slowly and carefully into the zucchini. Twist the corer and pull out the zucchini flesh, Keep doing so, until the kousa is hollow. Do not puncture the outside of the kousa. Keep it aside.
Making the filling
- In a pan, add the minced meat and brown it, this will get rid of the extra oil and maintain the flavor of the meat.
- Push the meat to the sides of the pan. Add the olive oil to the pan and when hot add the sliced onion and cook until translucent, then mix it with the meat.
- Season with black pepper and salt and mix well. Add the boiling water and cook for two minutes, or until the water evaporates.
- Push the mixture to the sides of the pan and pour more olive oil in the middle then add the pine nuts and fry for a minute. Mix the mixture together.
- Season the meat with the remaining spices and mix well. Keep the filling aside to cool.
- Fill the cored kousa with the meat filling. You can fill the kousa completely since the meat will not expand and come out of the kousa later.
Frying the kousa
- In a large pan, add the oil and fry the stuffed kousa until lightly brown from the outside. Remove the kousa from the oil and keep it aside.
Making the yogurt sauce
- While the heat is off, to a large pan, add the olive oil, garlic powder, cornstarch, yogurt, and salt. Mix the ingredients until well combined. Pour the milk and water, mix well and turn on the heat.
- Keep stirring the sauce until it thickens a little. Add all the stuffed kousa and reduce the heat to low. Cook the kousa in the sauce for 35 minutes. Stir occasionally to prevent the sauce from burning at the bottom of the pan.
- Add the dry mint and gently swirl the pan. Cover the pan and let it cook for another 5 minutes on low.
- Kousa bil laban is now ready to be served with rice or bread.
Video
Notes
- It is best to use medium or small kousa for more flavor. Large kousa will remove most of the flavor since it will release much of its water into the sauce and make it bland.
- Do not over-fry the kousa, or the yogurt sauce will turn light brown. This is fine and will not alter the flavor, but in this dish, the sauce should always look white.
- You can use minced turkey instead of red meat.
- The spices I have used are the basics you can add more or change them as you prefer.
- Instead of garlic powder and for stronger flavor use, 4 minced garlic.
- Always use plain yogurt for this recipe. Greek yogurt will also work, but you may need to mix it with ¼ cup water.
- In some recipes, the olive oil, fresh mint, and garlic are fried together and then added to the sauce for 5 minutes before turning off the heat.
This recipe was easy and delicious! The sauce tasted good with bread too. Next time I will try to use minced garlic instead of powder. Thank you so much!
Thank you Linda for the kind words 😊