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
Kale to dark green and violet-green, to violet-brown. Classification by leaf type: Because kale can grow well into winter, one variety of "rape kale" is called ""hungry gap"" after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known as "Jersey kale" or "cow cabbage". "Kai-lan" or "Chinese kale" is a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage), although in some regions other names may be used. Many varieties of kale and cabbage are grown mainly for ornamental leaves