Palestinian cuisine a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. "Mahshi" requires delicacy and time—the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required, with great attention to detail. "Waraq Dawali" (stuffed grape leaves), is a "mahshi" meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. Dawali is an excellent representation of the attention to detail
Cabbage variety of other vegetables and pulses. The ancient Greeks had some varieties of cabbage, as mentioned by Theophrastus, although whether they were more closely related to today's cabbage or to one of the other "Brassica" crops is unknown. The headed cabbage variety was known to the Greeks as "krambe" and to the Romans as "brassica" or "olus"; the open, leafy variety (kale) was known in Greek as "raphanos" and in Latin as "caulis". Chrysippus of Cnidos wrote a treatise on cabbage, which Pliny knew, but it has not survived. The Greeks were convinced that cabbages and grapevines were inimical, and