Dolma rice based filling. Egyptians call this main course mahshi (also spelled mashi or mashy). It is stuffed vine leaves but traditionally, cabbage is used in the winter and vine leaves are used in the summer. According to Anthony Khatchaturian, a member of the Armenian community in Kolkata, India, the Bengali dish "potoler dorma" (stuffed gourd) was adapted from meat-stuffed vine leaves. "Mülebbes dolma" is a historic recipe from the Ottoman era. "Halep dolması"—named for Aleppo—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.
Amok (dish) of ingredients within the homok is representative of the love of a married couple. A wide variety of ingredients can be used to prepare amok dishes. The main ingredient will usually give its name to the dish: Amok (dish) In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos