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
Cuisine of Veracruz paste to make this sauce is now commercialized by a number of small businesses. The mountains areas have more corn-based dishes. Xalapa is known for its street foods of this type, such as picaditas and a related dish called garnadchas. Both are thick, bean-stuffed corn cakes. One notable dish of the mountain areas is zacahuil, which is generally described as a giant tamale often several feet long, able to feed between fifty and 150 people. Like tamales in Mexico, it consists of corn, flavorings and meat, which are wrapped then cooked. For sacahuil, the wrapping is either leaves from a