Tender zucchini squash are filled with a fragrant mixture of ground beef, rice, and pine nuts, then gently simmered in a creamy garlic-infused yogurt sauce. This traditional Levantine dish, known as Kousa Mahshi bil Laban, is rich, comforting, and bursting with the warm spices that define Middle Eastern cuisine.

Why You’ll Love This Recipe

• Authentic Flavor: A classic dish from the Levantine region that showcases traditional ingredients and cooking methods.
• Creamy and Tangy Sauce: The yogurt sauce is a standout with its garlicky depth and smooth consistency.
• Perfect for Gatherings: Visually impressive and richly flavored, this dish is ideal for family dinners or festive occasions.
• Customizable: Easily adaptable with lamb or beef and different spice blends.
• Nutty Finish: Toasted pine nuts and dried mint give a final aromatic touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 small zucchini (Kousa), hollowed
• 250g ground beef or lamb
• 1/2 cup short-grain rice, rinsed and soaked 15 min
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 tablespoon dried mint
• 1 tablespoon ghee or butter (for pine nuts)
• 1/4 cup pine nuts

For the Yogurt Sauce:

• 4 cups plain yogurt (full fat)
• 1 egg
• 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1 tablespoon dried mint
• Salt to taste

Directions

1. In a skillet, heat olive oil and sauté the chopped onions until soft.
2. Add ground beef, allspice, cinnamon, salt, and pepper. Cook until browned.
3. Mix in the drained rice and set the mixture aside to cool slightly.
4. Gently stuff each hollowed zucchini with the meat and rice mixture, leaving 1 cm at the top to allow for rice expansion.
5. In a pot, whisk together yogurt, egg, cornstarch, and salt until smooth.
6. Place the yogurt mixture over medium heat, stirring constantly until it thickens and begins to simmer.
7. Add minced garlic and dried mint. Simmer for 2 more minutes.
8. Gently lower the stuffed zucchini into the yogurt sauce. Simmer on low, partially covered, for 40–45 minutes, until the zucchini is tender and the rice is fully cooked.
9. In a small pan, melt ghee and toast the pine nuts until golden brown.
10. Spoon the toasted pine nuts over the zucchini before serving.
11. Garnish with extra dried mint or a pinch of paprika if desired. Serve warm with vermicelli rice or flatbread.

Servings and timing

• Servings: 4 to 6
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Variations

• Vegetarian Version: Omit the meat and increase the rice, onion, and spices. You can also add lentils or mushrooms.
• Spice Swap: Try using seven spice or baharat instead of allspice and cinnamon for a different flavor profile.
• Stuff Other Vegetables: Bell peppers, eggplant, or tomatoes can be used in place of zucchini.
• Tomato Sauce Alternative: Skip the yogurt and simmer the stuffed zucchini in a tomato-based sauce instead.
• Add Herbs: Fresh parsley or cilantro can be added to the filling for a brighter taste.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as the yogurt sauce may separate upon thawing.
• Reheating: Gently reheat on the stovetop over low heat. Add a splash of water or broth if the sauce thickens too much.

FAQs

What is Kousa?

Kousa is a type of small, pale green zucchini commonly used in Middle Eastern cooking. It has a delicate texture and flavor that works perfectly for stuffing.

Can I use regular zucchini?

Yes, though Kousa is preferred for its tenderness, small regular zucchini can be used if hollowed carefully.

Why add egg and cornstarch to the yogurt sauce?

They help stabilize the yogurt to prevent it from curdling during cooking.

Can I prepare the stuffing in advance?

Absolutely. The rice and meat filling can be made a day ahead and stored in the refrigerator.

Is this dish served hot or cold?

It is traditionally served warm, especially when paired with rice or bread.

What if my yogurt curdles?

Make sure to stir continuously over medium heat and avoid rapid boiling. Adding egg and cornstarch also helps prevent curdling.

What kind of yogurt should I use?

Use full-fat plain yogurt for the best flavor and texture. Avoid low-fat or non-fat yogurt, which may separate.

Can I use pine nuts alternatives?

Yes, slivered almonds or chopped walnuts can be used, though pine nuts offer the most authentic taste.

Is it necessary to sauté the onions and meat first?

Yes, this step develops flavor and ensures the meat is fully cooked before stuffing the zucchini.

What should I serve with Kousa Mahshi bil Laban?

It pairs beautifully with vermicelli rice, plain white rice, or fresh flatbread and a simple cucumber yogurt salad.

Conclusion

Stuffed Kousa with Yogurt Sauce is a timeless Levantine favorite that brings warmth, comfort, and a rich medley of textures and flavors to the table. Whether served at a festive gathering or a quiet family meal, its creamy sauce and aromatic stuffing make it a standout dish in Middle Eastern cuisine. Give this recipe a try and experience a piece of culinary heritage in every bite.

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