Kousa Bil Laban

Ingredients

• 15 piece Zucchini
• 0.5 lb Ground Lamb Or Beef Or Veal
• 0.5 cup Medium-Grain Rice, soaked for 20 minutes then drained
• 2 tbsp Garlic, mashed
• 1 tsp Ground Cinnamon
• 1 tsp Ground Allspice
• 1 tsp Salt, to taste
• 0.5 tsp Black Pepper
• 2 tbsp Cornstarch, diluted in 1/2 cup water
• 28 oz Yogurt Full-Fat Preferably
• 2 tbsp Crumbled Dried Mint, crumbled
• 0.33 cup Extra Virgin Olive Oil

Method

1. Gently wash and dry the zucchini. Core them gently, removing the pulp and placing it in the smaller bowl.
2. Get the stuffing ready: combine the ground meat with the rice and mashed garlic and spices.
3. Fill the zucchinis with the stuffing until the stuffing is within half an inch of the top; this is to allow some room for the rice to expand.
4. Transfer the yogurt to a large saucepan, add the cornstarch mixture. Stir with a wooden spoon under medium to low heat in the same direction until the yogurt mixture starts steaming, about 15 minutes.
5. Add the stuffed zucchini to the yogurt sauce to the pot and leave it to boil until the zucchini skin is soft and cooked.
6. Before serving, fry the remaining mashed garlic in olive oil in a small skillet without letting it color, then add the dried mint.