Skip to main content
Epicurious
Cookbooks

Mahshi Kousa bel Laban

A delicious version, to be served hot with plain rice or with roz bil shaghria (rice with vermicelli, page 340).

Ingredients

Preparation

  1. Step 1

    Prepare stuffed zucchini as in the preceding recipe for mahshi kousa, using the meat-and-rice filling. Arrange them in a saucepan, and only just cover with water. Bring to the boil and simmer gently, covered, for about 30 minutes, until the water is absorbed and the zucchini are nearly done, adding a little more water if necessary.

    Step 2

    Stabilize about 1 quart yogurt for cooking (page 113) so that it does not curdle.

    Step 3

    Crush 3 garlic cloves with a little salt. Add about 1 teaspoon crushed dried mint, and mix well. Fry this mixture in 1 tablespoon butter for moments only, until it begins to color, and stir into the yogurt. Pour this over the zucchini and simmer, covered, for about 20 minutes longer.

    Step 4

    Serve hot.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternZucchiniSquashVegetableYogurtDairyGarlicRoot VegetableMintHerbs & SpicesMainDinnerSimmerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.