By eatmundo · August 3, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Kousa bil Laban. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stuffed vegetable39 recipes from 13 countries
A comforting Lebanese staple where hollowed-out zucchini are stuffed with a spiced mixture of rice and lamb, then poached in a velvety garlic-infused yogurt sauce.
According to eatmundo's ingredient comparison, the closest dish to Kousa bil Laban from another cuisine is Haydari (Türkiye): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Hollow out the zucchini carefully using a corer, making sure not to pierce the outer skins.
- 2
Mix the minced lamb, rinsed rice, half the garlic, the seven spice and 5 g salt in a bowl to create the stuffing.
- 3
Fill each zucchini with the mixture, leaving space at the top as the rice will expand.
- 4
Arrange the stuffed zucchini snugly in a large pot. Add 500 ml water and 3 g salt, bring to a boil, then cover and simmer over low heat for 20 minutes until the zucchini are just tender and the rice is nearly cooked.
- 5
While the zucchini simmer, dissolve 1 tsp cornstarch in 30 ml cold water. Whisk it into the yogurt with a pinch of salt until smooth. Heat gently in a separate pot over low heat, stirring constantly in one direction so the yogurt does not split.
- 6
Add the remaining garlic and dried mint to the yogurt sauce, warming it until it starts to steam.
- 7
Transfer the cooked zucchini and 250 ml of their cooking liquid into the yogurt sauce. Simmer very gently for 10 minutes, stirring in one direction, to infuse the flavors.
- 8
Serve immediately in bowls, ensuring each serving has plenty of the creamy yogurt sauce.
Frequently Asked Questions
What is Kousa bil Laban?
Kousa bil Laban is a Lebanese dish consisting of zucchini stuffed with a mixture of minced lamb and rice, simmered in a warm yogurt and garlic sauce. It is traditionally served as a main course, often accompanied by vermicelli rice.
Can I use ground beef?
Yes, ground beef is a common substitution for lamb in this recipe.
How do I prevent the yogurt from curdling?
Keep the heat low and stir constantly in one direction. The cornstarch whisked into the yogurt before heating stabilizes it, so it does not curdle.
Can I make this vegetarian?
Absolutely; replace the lamb with more rice, chickpeas, or chopped walnuts for a hearty vegetarian version.
What do I do with the inside of the zucchini?
Do not discard it! You can sauté it with olive oil and garlic for a quick side dish or mix it into omelets.
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