Entrees > Middle Eastern Recipes > Koussa bil-Laban >
Koussa bil-Laban
Lebanese stuffed zucchini in yogurt sauce
2 TBS olive oil
1 large onion, finely chopped
1/2 to 3/4 LB lean minced lamb
2 cloves garlic, minced
3/4 tsp. black pepper
1 tsp. ground cinnamon
1 TBS shelled pine nuts
1/4 C rice
2 LBS small (baby) zucchini
2 chicken bouillon cubes
2 C water
4 C plain yogurt
1-1/2 TBS corn flour
1 tsp. dried mint
Heat olive oil in a large nonstick skillet; add onions and cook onions for about five minutes or until golden. Add lamb, garlic, black pepper, cinnamon and pine nuts. Cook over medium heat for five to six minutes. Stir in rice and cook for another minute. Cut off one end of zucchini and carefully hollow out insides with a grapefruit spoon; stuff zucchini with meat mixture. Arrange stuffed zucchini in a large skillet; add bouillon cubes and water. Cover skillet and simmer over low heat for about fifteen minutes or until zucchinis are almost cooked. Combine yogurt and corn flour in a saucepan; bring mixture to a boil, stirring constantly. Simmer for three to four minutes. Pour yogurt sauce over zucchini; simmer for another five minutes. Stir in dried mint and serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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