Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, lebanese zucchini with yoghurt sauce (kousa billaban). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Lebanese Zucchini with Yoghurt Sauce (Kousa billaban) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Lebanese Zucchini with Yoghurt Sauce (Kousa billaban) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook lebanese zucchini with yoghurt sauce (kousa billaban) using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lebanese Zucchini with Yoghurt Sauce (Kousa billaban):

1. Prepare 1 kg Lebanese zucchini (choose the small or medium ones)
2. Prepare 1/2 kg mince beef
3. Make ready 1 cup medium grain rice
4. Take 1 tsp salt
5. Prepare 1/2 tsp pepper
6. Take Yoghurt sauce:
7. Take 3 cups Greek yoghurt
8. Take 1 tsp mint flake
9. Get 1 tsp oregano flake
10. Prepare 1 tsp salt
11. Take 3 garlic cloves (finely chopped)
12. Get 3 cups water

Instructions to make Lebanese Zucchini with Yoghurt Sauce (Kousa billaban):

1. Using the corer knife, core the zucchini core to make it ready to be stuffed. Put aside.
2. Preheat pan, cook mince beef without oil until well cooked, put aside.
3. Wash medium grain rice in a bowl, add cooked mince beef salt, and peper. mix well.
4. Stuff rice and mince beef into zucchinis, put aside.
5. Prepare large cooking pot, put yoghurt and water, mix them well. Put the pot on the medium heat, keep stiring the yoghurt until it boils properly.
6. Add chopped garlic, stuffed Lebanese zucchinis, and salt, lower the heat, cover the pot. Wait until the zucchinis and rice inside them cook really well.
7. When they all cooked and soft, sprinkle mint flake and oregano, mix occasionally.
8. It's ready to serve.

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