Israeli cuisine spicy or sweet-and-sour, with ingredients such as bell peppers, chili peppers, figs, onion, artichoke bottoms, Swiss chard, beet, dried fruits, tomato, vine leaves, potatoes, mallow, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style, bulgur in Middle Eastern fashion, or with ptitim, a type of Israeli pasta. The Ottoman Turks introduced stuffed vine leaves in the 16th century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such as lentils, have evolved among the various communities. Artichoke bottoms stuffed with meat are famous as one the grand dishes
Vine training grapevine to support such a large canopy is dependent on the health of its root system and storage of carbohydrates. If a vine does not have a healthy and extensive root system in proportion to its canopy, then it is being overly vigorous with parts of the vine (most notably the grape clusters) suffering due to lack of resources. While it may seem that more foliage would promote increased photosynthesis (and such carbohydrate production), this is not always the case since the leaves near the top of the canopy create excess shading that hinders photosynthesis in the leaves below. One