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Ingredients:
Vegetables:
1/2 cup loofah
1/2 cup bulgur wheat
1/2 cup parsley
1/2 cup green onions
Salt
Black pepper
1/4 cup olive oil
5 eggs
1/2 cup all-purpose flour
1/2 cup wholemeal flour
For the yogurt sauce:
2 liters jameed (dried yogurt)
1 liter buttermilk
1/2 liter water
1 cup cooked lentils
Ghee
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