Authentic Kousa bi Laban Recipe: Easy Zucchini in Yogurt Stew

Prepare the Zucchini: Carefully core and hollow out the zucchini, leaving about a 1/2-inch shell. Season the inside lightly with salt. Set aside.

Prepare the Filling: In a pan, heat 1 tablespoon of olive oil or ghee. Add the chopped onion and sauté until softened. Add the ground meat, breaking it up with a spoon, and cook until browned. Drain any excess fat. Stir in salt, black pepper, seven-spice blend, and toasted pine nuts (if using). Cook for another minute, then remove from heat.

Stuff the Zucchini: Carefully fill each zucchini with the meat mixture, leaving about 1/2 inch from the top to allow for expansion during cooking. Do not overstuff.

Cook the Zucchini: In a large pot, bring lightly salted water to a boil. Gently add the stuffed zucchini and cook for about 20-25 minutes, or until the zucchini is tender but still holds its shape. Alternatively, you can shallow-fry them briefly until lightly browned for added flavor, then proceed to the yogurt sauce.

Prepare the Yogurt Sauce: In a separate large pot, whisk together the plain yogurt, cornstarch dissolved in water, and the lightly beaten egg (if using) until smooth. Place the pot over medium-low heat, continuously whisking in one direction until the mixture comes to a gentle simmer and thickens. This is crucial to prevent the yogurt from curdling.

Combine and Simmer: Gently transfer the cooked zucchini from the water/frying pan into the simmering yogurt sauce. Ensure all zucchini are submerged. Bring the sauce back to a gentle simmer and cook for another 15-20 minutes, allowing the flavors to meld. In a small pan, heat 1 tablespoon of olive oil or ghee, sauté the minced garlic until fragrant, then add the crushed dried mint. Pour this garlic-mint mixture over the Kousa bi Laban.