Cooking Kousa

Kousa b Laban (Stuffed Zucchini in Yogurt Sauce)
Kousa b Laban (Stuffed Zucchini in Yogurt Sauce)
Since I became chief cook and bottle washer at my homestead I have learned to cook many a Greek dish. I haven’t, however, explored much beyond Greek even though many of their dishes have been highly influenced by Turkey and the Middle East. The only Middle Eastern dishes I’ve tackled are relatively easy such as Tabouleh, Hummus, and Kafta. This is not to say, however, that I’m not interested in expanding my repertoire. Its more that I just fell into a routine. But today, that all changed! Recently, fellow blogger, Abu Fares, posted a recipe for a Middle Eastern dish called Kousa b Laban (Stuffed Zucchini in Yogurt Sauce) and it sounded so delicious I had to try it.

The result…absolutely scrumptious! It was so flavorful. The dish is easy to prepare but just a little time consuming…including cooking time, it took about an hour and a half. Abu Fares’ recipe is straightforward (just note that he accidentally omitted the salt – to taste) and if you follow it closely its nearly impossible to go astray. The only thing I might add is not to cook it beyond the 60 minutes as the yogurt started to burn in the bottom of the pot – I caught it before it affected the taste of the dish.

And if you don’t want to just take my word for the results, note this – MY KIDS (6 and 4) ATE EVERY LAST MOUTHFUL WITHOUT THE USUAL DINNER TIME NAGGING!! ๐Ÿ™‚ Need I say more?

Recipe Link:


10 thoughts on “Cooking Kousa

  1. Your koussa looks sooooo nice. I would love to taste myself. You did a great job and the photo speaks of itself.
    Thank you for trying it out.
    Now I know I have to post more recipes.


  2. Looks just like mom used to make ๐Ÿ˜‰
    You’re very talented Isobel, I know many Syrian women who are incapable to making Kousa… they break many in the carving stage and then give up.

    You know there many other stuffed varieties such as as peppers, eggplant, and even potatoes. There’s also a really good vegetarian version called Yalanji. I’ll leave it to Abufares to fill us on the recipe details.


    1. Thank you so much, Omar!! I had a little trouble scooping out the first one but after that I got the hang of it. I’m glad I didn’t get discouraged as it was totally worth the work put into it. The other stuffed options that you suggest sound good as well. I do make a Greek dish with stuffed pepper and tomatoes called Gemista…but it is cooked in tomato rather than yogurt. I certainly hope Abu Fares posts more recipes as I’m up for the challenge!! ๐Ÿ˜€ Nice to have you drop by.


  3. Its nice that you try out such recipe…i do not enjoy hollowing the zucchinis but i love the meal. also, it is interesting that you like cooked yogurt, i know many arabs who would not eat yogurt cooked at all. nice photo.


    1. Oh, Summer, the cooked yogurt is wonderful. When I made this recipe, its the first time I tried it. I’d like to use it with other things too…like chunks of lamb or something. Yes, hollowing out the zucchinis is a bit laborious…but worth it!! Thanks for your comment.


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