small red lentils (about 400 grams; you can use large red lentils if needed) • zucchini (about 500 grams) • broccoli (about 500 grams) • ground cumin • medium onions • garlic • dried mint • lemon juice (about 240 ml) • all-purpose flour • water (120 ml) to dissolve the flour • Enough water to cover the ingredients, plus a little extra • Salt •
zucchini • eggplant • pickled grape leaves • coarsely ground beef (you can add more meat, but this is the amount I had available) • Egyptian rice • tomato paste for the stuffing • seven spices • allspice • black pepper • ground cinnamon • ghee • oil •
grape leaves, boiled and drained • zucchini, washed, cleaned, and cored • fatty lamb meat • Tail fat • Bones with some meat left on them • Bay • Cinnamon • lemon juice • Cinnamon • Black pepper • spices • Spices for the meat: •
grape leaves • zucchini • meat to place under the leaves • For the stuffing: • Egyptian rice • coarse ground meat • black pepper • seven spices • cinnamon • small cup vegetable oil • lemon juice • vegetable oil
pickled grape leaves • hollowed zucchini • For the stuffing: • Italian or Egyptian rice (I prefer Italian) • ground meat, fine or coarse as you like • Salt and pepper to taste • cinnamon • turmeric • ground cardamom • nutmeg • paprika • oil •