Fried Stuffed Zucchini in Yogurt Sauce – Kousa Bil Laban

This dish is very often prepared, especially by Palestinians and Lebanese.

To prepare the filling, brown the pine nuts in a little oil. Remove them and let them drain. In the remaining oil, brown the cinnamon, mince, onions, 1 tsp salt and 1/2 tsp pepper for 5 minutes. Add the pine nuts again and mix well.

Cut the tops and stem ends of the zucchini into small pieces and scoop out the insides with an apple corer or a very small knife. Fill with the mixture and brown lightly in hot oil. Place the zucchini in a saucepan or a high frying pan. Pour cooked yogurt over it and let it all bubble up together.

Reduce the temperature and cook for 150 mmin on the stove. Crush the garlic with a little bit of mint and pour it over the sauce.

Cook for another 3 min. on the stove.

Tip: Cinnamon gives dishes a wonderful sweet-spicy note!

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