Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help them with the task. It’s called a manakra, with a thin blade curved into a semicircle and both sides serrated. You can get them (or similar devices) online or in specialty shops but, for a good alternative, a swivel peeler (a straight one, as opposed to a Y-shaped one) or a corer both work very well. Sami and Tara were also shown how to use a power drill, by some ladies serving lunch out of a garage in a parking lot in Jerusalem, to core carrots and zucchini, but such a recommendation comes with obvious safety warnings! Serve these either as a side or as a main, with a salad or some other cooked vegetables alongside. Some bread is also good, to mop up the juices.