Why You’ll Love This Recipe

I adore this recipe because it brings the warmth of traditional Lebanese cooking to my kitchen. The combination of herbs, baharat spice, and creamy yogurt sauce makes the dish both fragrant and comforting. I like serving it when I’m craving something soulful or when I want to impress guests with authentic Middle Eastern flavors. It’s a true representation of Lebanese home cooking—wholesome, aromatic, and filled with love.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons ghee or butter
1/3 cup/50g/1.7ozs. pine nuts
1/4 cup/60g/2ozs. raw medium grain rice, soaked for 30–45 minutes (or overnight)
1 onion, peeled and diced
4 cloves garlic, peeled and diced
250g/8.8ozs. beef mince
1/4 cup parsley, coriander and mint, chopped
3 teaspoons baharat or 7 spice
1.5 teaspoons salt
1kg/2.2lbs. Lebanese zucchini (kousa)
4 cups/1 litre chicken stock
3 cloves garlic, peeled
1 tablespoon dried mint
1/2 teaspoon salt
300g/10.6ozs. natural yogurt
1 tablespoon cornflour mixed with 1/2 cup water
1/2 cup cooking water

Directions

1. Prepare the filling
I begin by pan-frying the pine nuts in ghee or butter until golden brown and aromatic. I divide them into two portions—half for the filling and half for garnish. After draining the soaked rice, I mix it in a bowl with the diced onion, garlic, beef mince, herbs, baharat, salt, and half of the toasted pine nuts. I then place the mixture in the fridge to chill slightly while I prepare the zucchini.

2. Hollow and stuff the zucchini
I carefully hollow out the Lebanese zucchinis using a manakra (a zucchini corer), leaving the ends intact so the filling doesn’t spill out. I stuff each zucchini about three-quarters full to allow the rice to expand while cooking.

3. Simmer the stuffed zucchini
In a large pot, I bring the chicken stock to a simmer over high heat. I gently place the stuffed zucchinis into the pot, turning them every 10 minutes so they cook evenly. As they cook, the skin changes from bright green to a muted greyish color. After about 25–30 minutes, the zucchinis should be tender but not mushy. I carefully remove them from the pot and set them aside, reserving about ½ cup of the cooking liquid.

4. Prepare the garlic and mint mixture
Using a mortar and pestle, I crush the garlic cloves and mix them with dried mint and a pinch of salt. This aromatic mixture gives the yogurt sauce its signature flavor.

5. Make the yogurt sauce
In a clean pot, I combine the natural yogurt and the cornflour-water mixture over medium heat. While whisking constantly, I add the reserved cooking water. The continuous whisking, along with the cornflour, prevents the yogurt from curdling. Once the sauce starts to thicken, I stir in the garlic and mint mixture.

6. Combine and serve
I gently place the stuffed zucchinis back into the yogurt sauce and simmer them together over medium heat for about 10 minutes, allowing all the flavors to meld. I serve the dish hot, generously spooning the yogurt sauce over the zucchinis and sprinkling the remaining toasted pine nuts on top for garnish.

Servings and Timing

This recipe serves 4 people and takes about 1 hour and 30 minutes in total—30 minutes of preparation and 1 hour of cooking.

Variations

Sometimes I substitute the beef with lamb for a richer flavor. For a vegetarian version, I use a mixture of rice, lentils, and finely chopped mushrooms instead of meat. I also like to add a bit of lemon juice to the yogurt sauce for extra tang or use fresh mint instead of dried for a fresher aroma.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the zucchinis gently over low heat in a saucepan with a splash of water to loosen the sauce. I avoid boiling so the yogurt doesn’t split. This dish can also be frozen—though I prefer to freeze the stuffed zucchinis separately and prepare the yogurt sauce fresh when serving.

FAQs

What is baharat, and can I substitute it?

Baharat is a Middle Eastern spice blend made from allspice, cinnamon, nutmeg, cloves, and pepper. If I don’t have it, I use a mix of equal parts cinnamon, allspice, and black pepper.

Can I use regular zucchini instead of Lebanese zucchini?

Yes, I can use small regular zucchinis, but Lebanese zucchinis are preferred because they’re shorter and more tender.

Why does the yogurt sometimes split?

If the yogurt boils or isn’t whisked continuously, it can split. I keep the heat moderate and whisk constantly to prevent this.

Can I make this dish vegetarian?

Definitely. I substitute the beef with a mix of rice, lentils, and finely chopped vegetables for a hearty meat-free version.

What can I serve with Kousa Bi Liban?

I like pairing it with a side of vermicelli rice or flatbread to soak up the yogurt sauce.

Can I use Greek yogurt?

Yes, but I usually thin it with a bit of water or stock since it’s thicker than regular yogurt.

Do I have to use cornflour in the yogurt sauce?

Cornflour helps stabilize the yogurt and prevents curdling, so I recommend keeping it in the recipe.

How do I hollow out the zucchini without breaking it?

I use a zucchini corer (manakra) and gently twist as I scoop, leaving about ¼ inch of flesh around the edges.

Can I prepare the zucchinis ahead of time?

Yes, I often stuff them a few hours in advance and refrigerate them until I’m ready to cook.

Can I use vegetable stock instead of chicken stock?

Absolutely, especially if I’m making a vegetarian version. It still gives great flavor to the dish.

Conclusion

I love making Kousa Bi Liban because it combines comfort, tradition, and flavor in one beautiful dish. The tender zucchini, savory rice and beef filling, and creamy yogurt sauce come together in perfect harmony. It’s a meal that feels both homey and elegant, reminding me of Lebanese family gatherings where food is always made with heart and heritage.