Kubba bi laban

If the kubba dumplings are frozen, thaw them completely in the refrigerator. Cut the zucchini into half-moons, mince the garlic, and finely chop the fresh cilantro.

In a cold saucepan, whisk together the plain yogurt, water, cornstarch, egg, salt, and a cube of homemade chicken stock until smooth. Place over medium heat and stir constantly until the sauce is hot and slightly thickened, but don't let it come to a rolling boil.

Add the zucchini, dried cilantro, and cumin. Simmer the sauce over low heat for 5 minutes, running the whisk along the bottom of the pan from time to time.

Gently lower the raw stuffed kubba dumplings into the sauce so they're almost fully submerged. Cover the pot and simmer for 15 minutes over low heat; don't stir with a spoon, just give the pot a gentle shake now and then.

In a small skillet, melt the butter, add the garlic, and sauté for 1 minute until fragrant, being careful not to let it brown.

Add the fresh cilantro and dried mint to the butter, warm through for 30 seconds, then pour the fragrant mixture into the pot with the kubba.

Simmer for another 5 minutes uncovered, check the salt, and remove from heat. Let the dish rest for 5 minutes to allow the sauce to settle.

Serve the kubba bi laban hot with the zucchini, ladling over the yogurt sauce and sprinkling with toasted pine nuts.