Lebanese Kousa in Garlic Goat’s Yogurt Sauce

Ingredients

For the Kousa:

• 8 small zucchini (kousa), hollowed

• 200g minced lamb or beef

• ½ cup short-grain rice, rinsed

• ½ tsp allspice

• Salt & pepper to taste

• 1 tbsp ghee or olive oil

For the Sauce:

• 2 cups Bekaa Goat’s Yoghurt (natural)

• 1 tbsp cornflour mixed with ¼ cup cold water

• 2 garlic cloves, crushed

• 1 tbsp dried mint

• Salt to taste

To Serve:

• Toasted pine nuts

• Steamed vermicelli rice

Method

1. Stuff the Zucchini: Mix the minced meat, rice, spices, salt, and pepper. Gently fill each hollowed zucchini, leaving space at the top to allow rice to expand.

2. Cook the Kousa: In a large pot, heat ghee or oil, place zucchini snugly, and cover with water. Simmer gently for 40–45 minutes until tender.

3. Prepare the Yogurt Sauce: In a separate pot, whisk Bekaa Goat’s Yoghurt with cornflour-water mix. Stir continuously over low heat until it begins to thicken. Add garlic, mint, and salt.

4. Combine: Gently transfer cooked zucchini into the yogurt sauce. Let it simmer together for 10 minutes to absorb the flavour.

5. Garnish & Serve: Top with toasted pine nuts and serve with vermicelli rice.