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.
Ingredients
Scale
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
Instructions
- Prepare the Zucchini: Wash the zucchini thoroughly. Peel if desired, then core each zucchini to create a hollow center for the stuffing.
- 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.
- Add Rice: Stir in the uncooked rice, cooking it with the onions for a minute to coat and lightly toast the grains.
- 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.
- Stuff the Zucchini: Carefully fill each hollowed zucchini with the rice and meat mixture. Arrange the stuffed zucchini upright in a deep pot.
- Add Broth: Pour in enough seasoned water or broth to fill the pot halfway up the sides of the zucchini pieces.
- 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.
- 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.
- 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.
- 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.
- 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
