Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lebanese zucchini with yoghurt sauce (kousa billaban). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Lebanese Zucchini with Yoghurt Sauce (Kousa billaban) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Lebanese Zucchini with Yoghurt Sauce (Kousa billaban) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook lebanese zucchini with yoghurt sauce (kousa billaban) using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lebanese Zucchini with Yoghurt Sauce (Kousa billaban):
- Prepare 1 kg Lebanese zucchini (choose the small or medium ones)
- Get 1/2 kg mince beef
- Get 1 cup medium grain rice
- Take 1 tsp salt
- Make ready 1/2 tsp pepper
- Make ready Yoghurt sauce:
- Make ready 3 cups Greek yoghurt
- Get 1 tsp mint flake
- Make ready 1 tsp oregano flake
- Prepare 1 tsp salt
- Prepare 3 garlic cloves (finely chopped)
- Take 3 cups water
Steps to make Lebanese Zucchini with Yoghurt Sauce (Kousa billaban):
- Using the corer knife, core the zucchini core to make it ready to be stuffed. Put aside.
- Preheat pan, cook mince beef without oil until well cooked, put aside.
- Wash medium grain rice in a bowl, add cooked mince beef salt, and peper. mix well.
- Stuff rice and mince beef into zucchinis, put aside.
- 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.
- 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.
- When they all cooked and soft, sprinkle mint flake and oregano, mix occasionally.
- It's ready to serve.
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