Koosa bil Laban

Name: Koosa bil Laban
Cuisine: Asian, Middle Eastern
Ingredients: 1 tbsp oil; 1 small onion, diced; 500g beef mince; 1 1/2 tsp baharat; 1 tsp pomegranate molasses; 1 tbsp pine nuts; Salt & pepper; 2 lt goat’s milk yoghurt; 2 cups zucchini cooking water; 1 tbsp cornflour (dissolved in 2 tbsp water); 3 cloves garlic, crushed; 1/2 rice, washed; 2 tsp dried mint; 1 tsp salt; 2 tbsp butter or ghee; 1 tbsp pine nuts; 1 tbsp butter or ghee

3 steps

Full recipe via link

Updated at: Thu, 17 Aug 2023 03:42:51 GMT

Nutrition balance score

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Ingredients

0 servings

1 Tbspoil

1onion

small, diced

500gbeef mince

1 ½ tspbaharat

1 tsppomegranate molasses

1 Tbsppine nuts

salt

pepper

2 ltgoat’s milk yoghurt

2 cupszucchini cooking water

1 Tbspcornflour

dissolved in 2 tbsp water

3cloves garlic

crushed

0.5rice

washed

2 tspdried mint

1 tspsalt

2 Tbspbutter

or ghee

1 Tbsppine nuts

1 Tbspbutter

or ghee

Instructions

Step 1

Heat olive oil in a fry pan. Add pine nuts and toast until they just turn a golden brown. Add the onion & sauté until soft. Add the mince, stir to brown and remove large lumps of meat. Add baharat, molasses & salt/pepper to taste. Stir through. Return pine nuts to pan. Combine well. Set aside to cool.

Step 2

Once stuffing has cooled, use fingers to gently stuff each zucchini.

Step 3

In a large fry pan, melt 2 tbsp ghee. Fry the zucchini, turning frequently, in batches until they just change colour. Return all the zucchini to pan & cover with just enough water. Bring to a gentle boil & leave to simmer for 20 min. (Place a heat proof plate on the zucchini to keep them submerged).

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