Kousa b Laban

Kousa b Laban takes the same lovingly stuffed zucchini as Kousa Mehshi, but cooks them in a creamy yoghurt sauce instead of tomato broth. The result is lighter, more delicate, and beautifully silky — the yoghurt clings to the tender zucchini and the rice inside absorbs its gentle tang throughout the long, slow cook.

The technique is critical: the yoghurt sauce must be stabilised with egg and simmered gently over low heat to maintain a smooth, velvety texture. Too much heat and it splits; too little and it stays thin. Getting it right consistently is a mark of a truly confident Lebanese cook, and Mirna has mastered it.

Kousa b Laban is a dish of elegant simplicity — fewer competing flavours, each one clear and balanced. Served warm with flatbread on the side, it's quietly one of the most satisfying things on the Lebanese table. Each tanjara serves 4–5 people.