Kousa bi Laban (كوسا باللبن), also known as zucchini yogurt soup, is a traditional Middle Eastern dish that features tender zucchini simmered in a creamy yogurt sauce infused with garlic and dried mint. It's a simple yet deeply flavorful dish that combines the cooling properties of yogurt with the comfort of cooked vegetables. A staple in Lebanese, Syrian, Jordanian, and Palestinian kitchens, this soup is especially enjoyed during warm weather, Ramadan, or as a vegetarian main course.
The Cultural Significance of Kousa bi Laban
In Levantine households, yogurt-based dishes hold a special place in the culinary repertoire. Yogurt (laban) is not just a dairy product—it’s a symbol of freshness, nourishment, and traditional values. "Kousa bi Laban" is often served alongside rice or bread, and it’s beloved for its creamy texture and the refreshing zing of mint and garlic. It’s one of those dishes passed down from grandmother to mother to daughter, evoking memories of home-cooked meals and family gatherings.
Health Benefits of Zucchini Yogurt Soup
This soup isn't just tasty—it's full of nutrients. Here’s why Kousa bi Laban is a great addition to any diet:
- Rich in Probiotics: Thanks to the yogurt base, it supports gut health and digestion.
- Low in Calories: Zucchini is high in water and fiber but low in calories, making it ideal for weight management.
- High in Antioxidants: Garlic and mint provide immune-boosting and anti-inflammatory properties.
- Calcium & Protein: Yogurt adds a significant dose of calcium and protein.
- Gluten-Free and Vegetarian: Naturally free of gluten and ideal for vegetarian diets.
Traditional Kousa bi Laban Recipe
Ingredients:
- 4 medium zucchini, sliced or cubed
- 2 cups plain yogurt (whole milk or low-fat)
- 1 tablespoon cornstarch or 1 egg (for stabilizing the yogurt)
- 2 garlic cloves, minced
- 1 tablespoon dried mint (or fresh mint, finely chopped)
- 1 tablespoon butter or olive oil
- Salt to taste
- 1 cup water or vegetable stock
- Cooked white rice or vermicelli (optional, for serving)
Instructions:
- In a pot, sauté the zucchini in olive oil or butter until lightly golden and tender. Remove and set aside.
- In a mixing bowl, whisk together the yogurt with cornstarch (or egg) and water until smooth.
- Place the yogurt mixture in a pot over medium-low heat. Stir constantly in one direction to prevent curdling.
- Once the yogurt starts to thicken and boil gently, add the sautéed zucchini and a pinch of salt.
- Simmer for 10–15 minutes until the zucchini is fully cooked and the flavors are well combined.
- In a small pan, heat some butter or olive oil, add minced garlic and dried mint, and fry until fragrant.
- Pour the mint-garlic mixture over the soup and stir well. Serve hot or warm.
Serving Suggestions
Kousa bi Laban can be served in different ways depending on the occasion:
- With Rice: Serve over or alongside white rice for a more filling meal.
- As a Light Lunch: Enjoy it as a stand-alone bowl with flatbread.
- Chilled in Summer: Let the soup cool and serve it slightly chilled for a refreshing summer meal.
- With a Squeeze of Lemon: Add brightness and tanginess with a few drops of fresh lemon juice before serving.
Variations of Zucchini Yogurt Soup
While the traditional version is made with only zucchini, yogurt, garlic, and mint, here are some delicious adaptations:
- Kousa Mahshi bi Laban: Stuffed zucchini simmered in yogurt sauce.
- Adding Chickpeas: Boosts protein and texture for a more satisfying dish.
- With Rice Inside the Soup: Add cooked rice directly into the yogurt for a thicker texture.
- Vegan Version: Use plant-based yogurt like coconut or almond-based yogurt and olive oil instead of butter.
- Spicy Garlic Mint Oil: Add chili flakes to the garlic-mint topping for a spicy kick.
Tips for Making Perfect Kousa bi Laban
- Always stir yogurt in one direction to prevent curdling.
- Do not overheat the yogurt—gentle simmering is key.
- If using egg as a stabilizer, whisk it well into the yogurt before heating.
- Use fresh zucchini for better flavor and texture.
- Make the garlic and mint topping just before serving for a stronger aroma.
Why This Dish Is Loved During Ramadan
During Ramadan, many prefer light yet nutritious dishes to break the fast. Kousa bi Laban fits perfectly—it’s hydrating, easy on the stomach, and full of flavor. It also complements heavier Iftar dishes like meat pies, sambousek, or grilled kebabs.
Conclusion
Kousa bi Laban is a traditional dish that brings together the richness of yogurt, the freshness of zucchini, and the bold aroma of garlic and mint. It's a celebration of balance—light yet satisfying, simple yet deeply flavorful. Whether you're cooking for your family during Ramadan, looking for a vegetarian soup, or just exploring Middle Eastern recipes, this zucchini yogurt soup is a must-try.
Give it a go, and don't forget to top it with a generous spoonful of garlic-mint sauce—it’s what makes the dish truly unforgettable!
