First, prepare the chicken: Wash the chicken well under running water, then soak it in vinegar and salt. Place a pot on the stove with water, onion, tomatoes, black pepper, cardamom, bay leaves, ginger powder, and salt (all to taste). Wait for the water to boil, then wash the chicken again under running water after soaking. Place it in the water, and if any scum appears on the surface, remove it. Let it cook on medium heat until fully cooked.👍

To make the stuffing: Heat butter and oil together in a cooking pot. Add the chopped onions and stir until golden. Add the previously pureed and strained tomatoes and stir. Add half of each of the spices mentioned above and stir well. Lower the heat and let it simmer. After simmering, wash the rice well, drain it, and add it to the mixture. Stir and let it cook for 3 minutes on low heat, stirring continuously. Turn off the heat and add the chopped dill, fresh cilantro, and parsley. Stir, then add the remaining spices and mix well.😍

To prepare stuffed cabbage: Use a large pot to boil the cabbage. Fill it with water, cumin, and salt, and let it boil. Core the cabbage with a knife and place it securely in the boiling water. Leave it for five minutes, then remove and drain it in a colander. Cut the cabbage leaves into equal, small pieces. Stuff the cabbage leaves with the mixture, spreading it throughout the leaf, not just in the center. Start at one end of the leaf, place the mixture, and roll it into a cylinder, sealing it tightly. Arrange the rolls in a circular pattern in the pot.👍

Pour chicken broth over the cabbage leaves, but do not submerge them completely to avoid them becoming mushy. The broth should just reach the last layer of leaves. Shake the pot well to allow the broth to penetrate all the leaves with the stuffing. Bring to a boil on high heat, then reduce to low heat until fully cooked.👍

To prepare stuffed grape leaves: Boil water in a pot and add the grape leaves until they turn yellow. Remove them and place them in cold water, then drain. In another pot, place slices of tomatoes, carrots, and onions. Arrange the stuffed grape leaves with the same mixture as follows: Stuff the rough side of the leaf, place the mixture at one end, roll, fold the sides, and roll into a cylinder, sealing it tightly.👍 Place the grape leaves in the pot, pour chicken broth over them, and follow the same method as the cabbage. Shake the pot, bring to a boil, then reduce the heat and let it cook until done.😍

To prepare the eggplant and zucchini: Core the eggplant and zucchini with a corer, wash them well, and stuff them with the same mixture. Do not fill the eggplant and zucchini completely; leave a fingertip space to allow the rice to cook properly without spilling in the pot.

To prepare the peppers: Gently cut off the top of the peppers with a knife, remove the seeds, wash the peppers, and stuff them with the same mixture. Press and pack the rice well, leaving some space at the top. Place the top back on the pepper.

In a pot, arrange the stuffed eggplant, zucchini, and peppers horizontally. Pour broth over them until halfway up the pot. Bring to a boil, then reduce the heat and let them cook until done.👏👍

After the chicken has cooled, prepare two tablespoons of tomato paste, mix with a drop of water, a drop of vinegar, a pinch of salt, and black pepper. Stir, then coat the chicken on all sides. Place them in a baking dish or tray and put them in the oven, turning on the broiler to brown all sides.😍

Important Notes: 1: All types of Egyptian stuffed vegetables are made with the same stuffing mixture.

2: They should be prepared with chicken or duck, and rarely with meat.

3: They can also be served with Egyptian molokhia.😍

Enjoy your meal 🌹🌹