Kusa Bel Laban: Stuffed Zucchini in Yogurt Sauce Recipe

Introduction

Kusa bel laban is a comforting Middle Eastern dish featuring tender zucchini stuffed with a savory meat and rice filling, all simmered in a tangy yogurt sauce. This recipe brings together fresh herbs and spices for a flavorful, hearty meal that’s perfect for family dinners.

Ingredients

• 3 lb zucchini
• 1/4 cup oil
• 1 large yellow onion, chopped
• 2 cups uncooked rice
• 2 tablespoons tomato paste
• 1/2 lb ground beef
• 1 cup parsley, chopped
• 1 cup cilantro, chopped
• 1/2 cup dill weed, chopped
• 2 tablespoons dry mint
• Salt and pepper, to taste
• 2 cups yogurt
• 1 cup water
• 2 large garlic cloves, minced
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 1 large egg
• Salt and pepper for the sauce

Instructions

1. Step 1: Wash, peel if desired, and core the zucchini carefully to create hollow tubes for stuffing.
2. Step 2: In a deep skillet over medium heat, heat the oil and sauté the chopped onion until fragrant and translucent.
3. Step 3: Add the uncooked rice to the skillet and stir for about a minute to lightly toast it.
4. Step 4: Stir in the tomato paste, then add the ground beef, fresh herbs (parsley, cilantro, dill), dry mint, salt, and pepper. Cook for a couple of minutes to combine flavors, then remove from heat and allow the mixture to cool.
5. Step 5: Stuff each hollowed zucchini with the rice and meat mixture, then arrange the stuffed zucchini in a deep pot.
6. Step 6: Pour seasoned water or broth into the pot until it reaches halfway up the zucchini.
7. Step 7: Bring the pot to a boil, then reduce heat, cover, and simmer for 20–30 minutes until the zucchini is almost tender.
8. Step 8: In another pot, combine the yogurt, water, minced garlic, dissolved cornstarch, egg, salt, and pepper. Mix well to create the yogurt sauce.
9. Step 9: Place the sauce pot on medium heat, stirring constantly to prevent curdling, until the sauce begins to boil.
10. Step 10: Carefully transfer the cooked stuffed zucchini into the yogurt sauce, reduce heat, and simmer for an additional 10 minutes to finish cooking.
11. Step 11: Serve warm and enjoy this flavorful, comforting dish.

Tips & Variations

• For a lighter version, substitute ground beef with ground turkey or omit meat entirely for a vegetarian option.
• If you prefer a thicker filling, rinse the rice before mixing to reduce excess starch and adjust cooking time accordingly.
• Add a squeeze of lemon juice to the yogurt sauce for extra brightness.

Storage

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the yogurt sauce from separating. Avoid microwaving at high heat to maintain the sauce’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini is best for stuffing since frozen zucchini tends to release excess water and become mushy, which affects the texture of the dish.

How do I prevent the yogurt sauce from curdling?

Stir the yogurt sauce constantly over low to medium heat and avoid boiling it vigorously. Adding cornstarch and egg helps stabilize the sauce and keep it creamy.

Kusa Bel Laban: Stuffed Zucchini in Yogurt Sauce Recipe

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★★★★★

4.6 from 74 reviews

• Author: lilan
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

Kusa bel laban is a traditional Middle Eastern dish featuring zucchini stuffed with a flavorful mixture of ground beef, rice, and fresh herbs, all cooked to perfection and served in a tangy yogurt sauce. This comforting meal combines tender vegetables with aromatic spices and a creamy, garlicky sauce, making it a delightful and wholesome dish for family dinners.

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Ingredients

Scale 1x2x3x

Zucchini Stuffing

• 3 lb zucchini
• 1/4 cup oil
• 1 large yellow onion, chopped
• 2 cups uncooked rice
• 2 tablespoons tomato paste
• 1/2 lb ground beef
• 1 cup parsley, chopped
• 1 cup cilantro, chopped
• 1/2 cup dill weed, chopped
• 2 tablespoons dry mint
• Salt and pepper, to taste

Yogurt Sauce

• 2 cups yogurt
• 1 cup water
• 2 large garlic cloves, minced
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 1 large egg
• Salt and pepper, to taste

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Instructions

1. Prepare the Zucchini: Wash the zucchini thoroughly. Peel if desired, then core each zucchini to create a hollow center for the stuffing.
2. Cook the Onion: In a deep skillet over medium heat, add the oil and sauté the chopped onion until it becomes fragrant and translucent, about 5 minutes.
3. Add Rice: Stir in the uncooked rice, cooking it with the onions for a minute to coat and lightly toast the grains.
4. Mix in Tomato Paste and Meat: Add the tomato paste and stir to combine. Incorporate the ground beef, chopped fresh herbs (parsley, cilantro, dill), dry mint, salt, and pepper. Cook for a couple of minutes to let flavors meld, then turn off the heat and allow the mixture to cool slightly.
5. Stuff the Zucchini: Carefully fill each hollowed zucchini with the rice and meat mixture. Arrange the stuffed zucchini upright in a deep pot.
6. Add Broth: Pour in enough seasoned water or broth to fill the pot halfway up the sides of the zucchini pieces.
7. Simmer the Zucchini: Bring the pot to a boil, then reduce heat to low, cover, and simmer for 20–30 minutes until the zucchini is nearly cooked and the rice begins to soften.
8. Prepare Yogurt Sauce: In a separate pot, combine the yogurt, water, minced garlic, dissolved cornstarch, beaten egg, salt, and pepper. Mix thoroughly to combine all ingredients evenly.
9. Cook Sauce on Stovetop: Place the pot with the yogurt sauce over medium heat. Stir continuously to prevent curdling until the sauce thickens and starts to boil gently.
10. Combine Zucchini and Sauce: Carefully transfer the partially cooked stuffed zucchini into the thickened yogurt sauce. Reduce heat and allow them to finish cooking together for about 10 more minutes, letting the flavors meld and the zucchini become tender.
11. Serve: Serve the stuffed zucchini warm, spooning generous amounts of the yogurt sauce over each portion. Enjoy your traditional Kusa bel laban!

Notes

• Peeling the zucchini is optional; leaving the skin adds extra texture and nutrients.
• Ensure continuous stirring of the yogurt sauce to prevent curdling during cooking.
• You can substitute ground beef with ground lamb or turkey for variation.
• Adjust the amount of water in the sauce to achieve the desired consistency.
• This dish is best served fresh but can be refrigerated for up to 2 days and gently reheated.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Kusa bel laban, stuffed zucchini, yogurt sauce, Middle Eastern stuffed vegetables, beef and rice stuffed zucchini