Kousa Bil-Laban

In a large non-stick pan, heat olive oil. Add minced lamb and cook for 4-5 minutes until golden brown. Stir in MAGGI® Sauteed Onions with 7 Spices cooking paste and pine nuts. Cook over medium heat for an additional 5-6 minutes. Add the rice and stir for 1 minute.

Cut the zucchini in half lengthwise and hollow them out. Stuff each zucchini half with the prepared meat mixture. Arrange the stuffed zucchinis in a large saucepan.

Hollow baby zucchinis and stuff them with the meat mixture. Arrange the stuffed zucchinis in a large saucepan.

Add water and a MAGGI® Beef Bouillon cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.

Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.

Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.

Pour water into the saucepan and add a MAGGI® Beef Bouillon cube. Cover and simmer over low heat for 15 minutes or until the zucchinis are almost cooked.

In a large pot, combine yogurt and corn flour. Bring the mixture to a boil while stirring constantly. Simmer for 3–4 minutes, then Pour the yogurt sauce over the zucchini and simmer for an additional 5 minutes, or until they are fully cooked. Stir in finely chopped garlic and dried mint.