Sheikh Makhshi (Kusa Bi Laban) is the ultimate main dish that will decorate your table with traditional Palestinian flavors and a gala of colors on your plate! The aroma will fill the room with deliciousness!
The combination of Mexican squash filled with spiced ground meat mixture then dunked in the tangy yogurt sauce and nuts on top brings to perfection a plate that will leave everyone bowled over!
The best thing about my Sheikh Makhshi (Kusa Bi Laban) recipe is that nobody will ever guess how easy and quick is to prepare! You can show off your cooking skills without revealing to your guests that this recipe is easy-breezy! So? What are we waiting for? Let’s get this party started!
Bliss On A Plate
Why is Sheikh Makhshi (Kusa Bi Laban) so Good?
Sheikh Makhshi (Kusa Bi Laban) is wonderfully tasty but is also a very fulfilling meal.
The ingredients of the Sheikh Makhshi (Kusa Bi Laban) are pretty affordable and healthy!
Everyone on your table will like it! Kids, who usually tend to run away from veggies will love it!
It’s not complicated at all, the easiest Sheikh Makhshi Recipe ever!
Sheikh Makhshi (Kusa Bi Laban) will be cooked as quickly as a flash!
Cooking the Laban is the cherry on top of this recipe! It goes from so good to so perfect!
How Do I Core the Zucchini?
Don’t get intimidated by this step because actually, it’s pretty easy once you’ve done it a couple of times. For my Sheikh Makhshi (Kusa Bi Laban) recipe you have to core the zucchinis and I’ll explain how, trust me it’s a walk in the park!
First of all, we have to wash thoroughly or soak the zucchinis. Then, cut the stem and remove it by slicing the withered tips at the end and be careful not to take out too much skin.
Scoop out gently the zucchini with your corer about 3/4 of the way into the zucchini. Do not poke the skin!
Twirl the corer and remove the zucchini’s flesh. Repeat this a couple of times until you see that the hole is good to go!
Zucchini’s Quality
Because quality matters, pay attention to these details when picking your Mexican Squash to achieve the best results.
Don’t bring home a zucchini that is not firm!
Look for the small ones. Around 6 or 8 inches is the ideal size.
Your zucchinis should be free of cuts, and the color pale green, and shiny!
So Nutritious and Yummy!
Frequently Asked Questions
The best way is the habitual corer but you can also use an electrical vegetable corer.
You can perfectly broil your zucchinis if you want to stay away from oil!
You can store the Sheikh Makhshi (Kusa Bi Laban) in an airtight container for up to 4 days in the fridge.
I do not recommend it because when the zucchini defrosts it becomes soft and pulpy.
Tips and Tricks
If you don’t want to use the classical corer there are electric corer drills.
Always dry your zucchinis after you wash or soak them.
You can fill the zucchini with meat using your hands or a small spoon. Pick the most comfortable way for you!
If you have dried mint in your pantry sprinkle a little on your plate before serving.
Stuff the zucchini leaving 1/2 inch of space on the top.
Ingredients
Mexican Squash, the captain of the recipe!
Onion, adds texture and flavor.
Ground beef, is a delicious filling for your zucchini.
Oil, to cook the onions and meat.
7 spice, aromatic and bittersweet!
Coriander powder, gives a floral and citrusy touch.
Pine nuts, soft and sweet nutty flavor.
Salt, to taste.
Black pepper, spicy and woody taste!
Garlic powder, to enhance the ground beef flavor!
Cinnamon, has a sweet flavor.
Pomegranate molasses, to add the sweet and sour taste.
Oil for frying
Yogurt drink, appetizing sauce base.
Yogurt, because it’s delicious!
Cumin, earthy and warm taste.
Maggi, so herby!
Garlic cloves, for the tangy yogurt sauce!
Labaneh, this ingredient is optional.
Quick Prep
First, core the zucchini and wash it thoroughly or soak it.
Then, in a pan, add oil and onions.
Next, add beef and discard the fat. Return to pan, add spices and fried nuts.
After that, stuff the zucchini leaving ½ inch of space on the top.
Once filled, fry zucchini in oil to get brown colors on all sides, or broil for less oil.
Once done, add the yogurt drink and yogurt (and labaneh) to a pot and mix on low heat.
Right after that, raise the heat to medium and continue mixing.
Then, let it boil, then add cumin and maggi.
After that, add the fried or broiled zucchini and let it cook for 10 minutes.
Last, chop and fry the garlic in oil and add to the yogurt pot.
Finally, serve with vermicelli rice.
Bon Appétit!
Must-Try Recipes:
Restaurant Style Butter Chicken (cheat version)
Palestinian Purslane Stew Recipe
Authentic Middle Eastern Chicken Shawarma
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Sheikh Makhshi (Kusa Bi Laban)
Ingredients
- 6 Mexican Squashes
- ½ onion
- 1 pound ground beef
- 2 tablespoons oil
- 1 teaspoon 7 spice
- 1 teaspoon coriander powder
- pine nuts to taste
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- 1 tablespoon pomegranate molasses
- Oil for frying
- 2 cups yogurt drink
- 1 cup yogurt
- ½ tablespoon cumin
- 1 ½ tablespoons maggi
- 4 cloves garlic
- 2 tablespoons oil
- 2 tablespoons labaneh (optional)
Instructions
- Core the zucchini then wash thoroughly or soak.
- In a pan, add 2 tablespoons of oil and onions.
- Add beef and discard the fat. Return to pan, add spices and fried nuts.
- Stuff the zucchini leaving ½ inch of space of space on the top.
- Once filled, fry zucchini in oil to get brown colors on all sides, or broil for less oil.
- Add the yogurt and yogurt (and labaneh) to a pot and mix on low heat.
- Raise the heat to medium and continue mixing.
- Let it boil, then add cumin and maggi.
- After that add the fried or broiled zucchini and let it cook for 10 minutes.
- Chop and fry the garlic in oil and add to the yogurt pot.
- Finally, serve with vermicelli rice.
Notes
- If you don’t want to use the classical corer, there are electrical corers drill.
- Always dry your zucchinis after you wash or soak them.
- You can fill the zucchinis with the meat with your hands of a small spoon. Pick the most comfortable way for you!
- If you have dried mint in your pantry, sprinkle a little on your plate before serving.
- Stuff the zucchini leaving ½ inch of space of space on the top.
- If you are not into frying your zucchinis, you can perfectly broil them.
One of my favs followed this recipe and it came out the same way my mom used to do it. Kids rave about this and always ask for more
is it ok to substitute with zucchini? Any difference in texture?
I havent tried subbing zucchini! Althought im sure it would taste great