Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kousa Mihshi Bi Laban (Stuffed Zucchini With Yogurt) Recipe
    Lost? Site Map

    Kousa Mihshi Bi Laban (Stuffed Zucchini With Yogurt)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    UmmBinat's Note:

    A delicious dish modified from the Complete Middle East Cookbook by Tess Mallos, Lebanon/Syria/Jordan section.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-5

    Yield:

    Units: US | Metric

    Filling

    To finish

    Directions:

    1. 1
      Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.
    2. 2
      Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
    3. 3
      Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean.
    4. 4
      Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
    5. 5
      Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
    6. 6
      Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat.
    7. 7
      When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
    8. 8
      Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice.
    9. 9
      Enjoy!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Kousa Mihshi Bi Laban (Stuffed Zucchini With Yogurt)

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 259.5
     
    Calories from Fat 123
    47%
    Total Fat 13.6 g
    21%
    Saturated Fat 5.4 g
    27%
    Cholesterol 46.1 mg
    15%
    Sodium 60.9 mg
    2%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 3.3 g
    13%
    Sugars 6.9 g
    27%
    Protein 14.8 g
    29%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites