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
Vegetable soups in Filipino cuisine Vegetable soups in Filipino cuisine Vegetable soups in Filipino cuisine, called "utan", "utan bisaya", "sinabawang gulay", "law-oy" or "laswa" in various regional Philippine languages, are vegetable soups usually served with steamed rice. The dish usually consists of leaves of "Moringa oleifera" (known in the Philippines as "kamunggay", "marunggay", "balunggay" and "malunggay"), okra, pumpkin or squash ("kalabasa" or "calabasa"), leaves of "Basella alba" ("alugbati"), the long, slender oriental variety of "eggplant" ("talong" or "tawong"), ginger root ("luya" or "luy-a"), tomatoes ("kamatis"), yard long beans ("sitaw", "batong" or "balatong"), taro root ("gabi"), scallion ("sibuyas dahon") and may contain Chinese cabbage or headed