محشي الكوسة

We wash the zucchini and eggplants thoroughly, then hollow them out using a special spoon.

We soak the Egyptian rice for 30 minutes.

fry the ground beef in corn oil until fully cooked and browned

Let the meat cool slightly, then mix it with the soaked rice.

We add the spices (mixed spices, seven spices, salt, black pepper, and turmeric) and corn oil to the meat and rice mixture, and stir well.

Stuff the zucchinis and eggplants with the mixture

Place the stuffed zucchinis and eggplants in a pot.

Add the tomato juice, tomato paste, salt, black pepper, and a little water to the pot.

Cover the pot and let it cook on low heat for about one hour

Once done, drain the zucchinis and eggplants from the broth.

Serve the stuffed vegetables in a serving dish.