Kousa Bil Laban

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This is a delicious dish of stuffed zucchinis in yogurt. A traditional favourite that still impresses today.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 15 piece Zucchini

  • ½ lb Ground Lamb Or Beef Or Veal

  • ½ 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)

  • ½ tsp Black Pepper

  • 2 tbsp Cornstarch (diluted in 1/2 cup water)

  • 28 oz Yogurt Full-Fat Preferably

  • 2 tbsp Crumbled Dried Mint (crumbled)

  • ⅓ cup Extra Virgin Olive Oil

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Kousa Bil Laban


  • Gently wash and dry the zucchini. Core them gently, removing the pulp and placing it in the smaller bowl.

  • Get the stuffing ready: combine the ground meat with the rice and mashed garlic and spices.

  • 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.

  • 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.

  • Add the stuffed zucchini to the yogurt sauce to the pot and leave it to boil until the zucchini skin is soft and cooked.

  • Before serving, fry the remaining mashed garlic in olive oil in a small skillet without letting it color, then add the dried mint.

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