Squash

zucchini (about 1.5 kg) • bell peppers (about 0.25 kg) • tomato juice (1 liter) • cilantro • parsley • dill • oil (about 60 ml) • Salt • Mixed spices • Cumin • large onions • bouillon cubes •

zucchini (about 2 kg) • eggplant (about 2 kg) • oil (about 480 ml) • large tomatoes • onion and 2 cloves garlic • green bell peppers • chopped parsley (about 30 grams) • chopped mint (about 20 grams) • salt and pepper • short-grain rice, soaked (about 800 grams) • tomato paste (about 480 ml) • hot or boiling water (2 liters) •

eggplant (black-skinned) • short-grain rice (about 800 grams) • green bell peppers • zucchini • ghee • vegetable oil (60 ml) • tomatoes (about 1 kg) plus 2 large tablespoons tomato paste • onions, grated • Dill, parsley, and mint—use your preferred amount; I use 2 bunches of each, chopped

medium onion • small zucchini • milk (120 ml) • bouillon powder • flour • ghee or butter

pumpkin • sugar • milk • all-purpose flour • butter • shredded coconut • Dates (to taste) • raisins • heavy cream

cabbage, about 11 pounds • hollowed zucchini • short-grain rice • ground meat • tomato paste • salt • allspice • mint • vegetable oil • garlic, crushed • boiling water • tomato paste •

pumpkin • sugar • water • milk • flour • butter • nuts "as desired"

Stuffing Ingredients: • tomatoes 🍅 • medium onions • butter • oil • black pepper • spices • cumin • dried cilantro • Salt to taste • dill, parsley, and fresh cilantro • Egyptian rice •

small zucchini for stuffing • grape leaves • chicken, cut into quarters • Egyptian rice • onions • large garlic bulb • cilantro • tomatoes • olive oil • vegetable oil • each of different colored bell peppers • mixed spices •