Samosa and stuffed with ground beef. While they can be eaten any time of the year, they are usually reserved for special occasions. Many middle eastern countries include samosas in their cuisine. People in Saudi Arabia, for example, enjoy this dish as an appetizer. In the Holy Month of Ramadan, many Arabs and Muslims eat samosas everyday when they break their fast. In Israel, a () is a semicircular pocket of dough filled with mashed chickpeas, fried onions, and spices. Another variety is filled with meat, fried onions, parsley, spices, and pine nuts, which is sometimes mixed with mashed chickpeas and
Chigirtma main ingredients of badimjan (eggplant) chighirtma are eggplants, onions, melted butter, eggs, parsley and spices. Sliced eggplants are salted and pressed to remove its bitter juice. Eggplants are added to fried onions and is cooked, then eggs are added. Melted butter and greens are added before serving. Forcemeat chigirtma () is made with forcemeat from mutton, onions, melted butter, saffron and eggs. Chopped dill is added before serving. Spinach, sorrel, onions, eggs and melted butter are the main ingredients of ispanag (spinach) chigirtma. Soured milk and chopped parsley are served with this dish. This version of chigirtma is specific to