Kusa bel laban, stuffed zucchini in yogurt sauce
A delicious Lebanese stuffed zucchini in a tangy yogurt sauce.
Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Servings: 6 servings
- 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 Tablespoon dry mint.
- Salt and pepper , to taste.
For the sauce:
- 2 cups yogurt.
- 1 cup water.
- 2 large garlic cloves , minced.
- 1 Tablespoon cornstarch , dissolved in 2 Tablespoons water.
- 1 egg , large.
- salt and pepper.
Wash, peel(if desired) and core zucchini.
In a deep skillet, on medium heat, add oil and sauce onions until fragrant.
Add rice and stir for a minute.
Add tomato paste, stir. Add the spices , fresh herbs and meat, stir for a couple of minutes to combine then turn off heat. Allow to cool down.
Stuff the zucchini with the rice mixture and arrange in a deep pot.*
Add seasoned water/broth to the pot to fill it halfway through the zucchini.
Bring to boil, reduce heat cover for 20-30 minutes, until it is almost done.
In another pot, add all the sauce ingredient and mix well.
Transfers the pot to the stove top on medium heat, keep stirring or it will curdle.
When it starts to boil, carefully drop the zucchini in the sauce, reduce heat and let it finish cooking about 10 more minutes.
Serve warm and Enjoy!!
To prevent scorch, add some herbs in the bottom of the pot. Or you can add tomato or onion rings.
Please check the nutrition disclaimer policy.
Calories: 338.2kcal | Carbohydrates: 38.4g | Protein: 12.8g | Fat: 15.7g | Cholesterol: 50.2mg | Potassium: 998.5mg | Fiber: 4.9g | Sugar: 11.6g | Vitamin A: 71.2IU | Vitamin C: 46mg | Calcium: 20.8mg | Iron: 17.2mg