Kousa Bil Laban Stuffed Zucchini With Yogurt Sauce Recipes

KOUSA MIHSHI BI LABAN (STUFFED ZUCCHINI WITH YOGURT)

Steps:

• Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.
• Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
• Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean.
• Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
• Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
• Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat.
• When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
• Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice.
• Enjoy!

SYRIAN STUFFED ZUCHINI IN YOGURT SAUCE (KOUSA BI LABAN SOUREE)

Steps:

• In a small frying pan, fry the pine nuts and almond slivers together until they turn brown on medium heat. They will burn very quickly, so be extra vigilant. Drain them onto a paper towel when browned. This step should take about 5 minutes.
• In a larger or the same frying pan as before, brown the ground meat until thoroughly cooked. You may season it with salt and pepper or seasoning salt if desired. Once thoroughly cooked, add the nut mixture and stir well. This step should take about 20 minutes. Use this time to start boiling a large pot of water.
• Once the meat mixture has cooled enough, stuff each zuchini as full as possible without breaking them, especially if some were poked through during the coring process. Stuff all of the zuchinis. This step should take about 20 minutes.
• In a large frying pan, add some cooking oil on medium heat. When hot, add the zuchinis and fry them until they start to brown, turning so both sides are more brown than green. You will know when they are done. This should take about 15 minutes.
• Directly after browning, add zuchinis to the waiting pot of hot water, about an 8 quart pot. If your pot is not big enough, you can do them in batches. Boil them for 10 minutes then transfer to a plate. Some meat mix may come loose, this is normal.
• To make the yogurt sauce, mix one container of yogurt, one egg, half cup of milk and one tablespoon of corn starch in a blender. Pour into an 8-qt non-stick pot. Repeat with second container of yogurt.
• Cook yogurt sauce on medium heat, stirring quickly and constantly until the sauce thickens. Add 1 crushed beef buillon cube. You will know the sauce is done when it begins to stick to the pan and coats your stirring spoon. DO NOT LET IT BOIL! Salt to taste. This step should take about 15 minutes.
• Add the zuchinis to the yogurt sauce and let them cook on medium-low heat for about 20 minutes. Again, no boiling.
• Now for the rice. Add the butter or ghee to a 3-qt or larger pot. Heat just until the butter begins to melt and add the vermicelli noodles and stir until all noodles are coated. Turn up the heat until they begin to fry and turn brownish in color. This should take about 7 minutes.
• Add the white rice to the pot and stir to ensure even distribution of the noodles and rice. From here on out, follow the directions on the bag of rice. If you are going to salt it, do so when you add the water. This step should take about 25 minutes.
• Serve in a nice serving bowl and enjoy!