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
Stuffing box end to accept adjusting and locking nuts. A special purpose heavy-duty rubber hose attaches the stuffing box to a stern tube, also called a shaft log, that projects inward from the hull. Marine-duty hose clamps secure the hose to the stern tube and the aft portion of the stuffing box sleeve. A sound stuffing box installation is critical to safety because failure can admit a catastrophic volume of water into the boat. In a common type of stuffing box, rings of braided fiber, known as shaft packing or gland packing, form a seal between the shaft and the stuffing box.