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!! 🙂 Need I say more?