Koussa Bi Laban is one of those recipes that instantly feels like home—but let’s be honest… it’s also a labor of love.
I made this yesterday, and as I stood there stirring the yogurt—slowly, carefully, nonstop—I was reminded why this dish isn’t something you just throw together. Cooking yogurt takes patience. You can’t rush it, you can’t walk away, and you definitely can’t turn up the heat and hope for the best.
But somehow, that’s part of what makes it special.
Living in Jordan definitely helps though—because I can buy my zucchini pre-cored, which makes this whole process so much easier (even if my mother-in-law الله يرحمها would never approve 😅). She always said the inside wasn’t properly removed—but honestly? It saves so much time.
It’s the kind of recipe that forces you to slow down. The kind my grandma used to make so effortlessly, even though now I realize how much attention it actually takes. And once it all comes together—perfectly creamy yogurt, tender zucchini, and that warm, spiced filling—you remember exactly why it’s always worth it.
What is Koussa Bi Laban?
Koussa Bi Laban is a traditional Middle Eastern dish made with zucchini stuffed with spiced ground meat, lightly fried, then simmered in a warm, creamy yogurt sauce.
It’s a staple in many homes because it’s:
- Comforting
- Filling
- Perfect for family meals
- Even better the next day
Ingredients
For the Zucchini:
- 16–20 small zucchini (pre-cored if available)
- 500g ground beef or beef/lamb mix
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1–2 tsp seven spices
- Pinch of cinnamon
- Pinch of nutmeg
- Salt to taste
- Oil for frying
For the Yogurt Sauce:
- 2 kg plain yogurt
- 1 egg, whisked
- 1.5 tbsp cornstarch
- 100 ml water (to mix with cornstarch)
- Hot water (as needed)
- Salt to taste
Step-by-Step Instructions
1. Make the Filling
Sauté garlic and onion until soft and fragrant.
Add ground meat and cook until lightly browned.
Season with:
- Seven spices
- Cinnamon
- Nutmeg
- Salt
Cook thoroughly, breaking the meat into small pieces.
2. Prep the Zucchini
If using pre-cored zucchini, rinse and dry.
If coring yourself:
- Wash inside and out
- Let dry
Stuff each zucchini with the meat filling.
3. Fry the Zucchini
Heat oil in a pan (do not overfill).
Lightly fry zucchini on all sides until:
- Slightly golden
- Slightly softened
4. Make the Yogurt Sauce (MOST IMPORTANT STEP)
In a large pot:
- Add cold yogurt
- Add whisked egg
- Add salt
- Add cornstarch mixed with water
Mix VERY well until smooth.
Cook on low heat, stirring continuously in ONE direction.
⚠️ Do not stop stirring.
Once it begins to bubble:
- Slowly add HOT water
- Continue stirring
Bring to a gentle boil again.
5. Combine
Add fried zucchini to the yogurt.
Gently stir and simmer on low heat until heated through.
⚠️ Be careful not to break the zucchini.
6. Serve
Serve hot with vermicelli rice.
Pro Tips (Experience-Based)
- Pre-cored zucchini saves a LOT of time
- Always stir yogurt in one direction
- Never add cold water → yogurt will split
- Low heat is non-negotiable
- Frying zucchini adds flavor and structure
❓ FAQ
Why did my yogurt split?
Usually due to:
- High heat
- Not stirring continuously
- Adding cold liquid
Can I skip frying the zucchini?
No.
What type of yogurt should I use?
Full-fat yogurt works best and is more stable.
🔗 You May Also Like
- Try my Mloukhiyeh with Shredded Chicken for another classic comfort dish
- Make Vermicelli Rice as the perfect side
- Check out Bamya (Okra Stew) for another traditional favorite
🎥 Watch How to Make It
Koussa Bi Laban (Stuffed Zucchini in Yogurt Sauce)
Ingredients
For the Zucchini:
- 16 –20 small zucchini pre-cored if available
- 500 g ground beef or beef/lamb mix
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 –2 tsp seven spices
- Pinch of cinnamon
- Pinch of nutmeg
- Salt to taste
- Oil for frying
For the Yogurt Sauce:
- 2 kg plain yogurt
- 1 egg whisked
- 1.5 tbsp cornstarch
- 100 ml water to mix with cornstarch
- Hot water as needed
- Salt to taste
Instructions
- Make the meat filling. In a large pan, sauté the chopped onion and garlic until soft and fragrant.
- Add the meat. Add the ground beef or beef/lamb mixture and cook until it starts to brown.
- Season the filling. Add seven spice, a little cinnamon, a little nutmeg, and salt. Continue cooking the meat until fully cooked through, breaking it up into very small pieces as it cooks. This will be the stuffing, so you don’t want large chunks.
- Prepare the zucchini. If using pre-cored zucchini, rinse the zucchini well inside and out, then dry. If coring the zucchini yourself, carefully hollow out the inside, then wash and dry before stuffing.
- Stuff the zucchini. Fill each zucchini with the cooked meat mixture. Do not overstuff, because the zucchini can split or break while cooking.
- Fry the zucchini. Add frying oil to a large frying pan, making sure not to overfill the pan. Heat the oil, then fry the stuffed zucchini on each side until lightly browned and slightly softened. Remove and set aside.
- Prepare the yogurt mixture. In a large pot, add the cold yogurt. Whisk in the egg, salt, and the cornstarch slurry made by mixing 1 ½ tablespoons cornstarch with 100 ml water. Mix very well until smooth.
- Cook the yogurt. Place the pot over low heat. Stir continuously in one direction so the yogurt does not stick, burn, or separate. Do not walk away from the pot.
- Bring to a gentle boil. Keep stirring until the yogurt starts to bubble. Once it bubbles, slowly add hot boiled water as needed to loosen the sauce. Do not add cold water.
- Boil again. Continue stirring on low heat until the yogurt comes back to a gentle boil.
- Add the zucchini. Carefully place the fried stuffed zucchini into the yogurt sauce. Gently stir or move the pot so the zucchini is coated, being careful not to break them.
- Simmer together. Let everything heat together on low until the zucchini is warmed through and the flavors come together.
- Serve. Serve hot with vermicelli rice.
