Palestinian cuisine a variety of leaf vegetables, primarily grape leaves, cabbage leaves and less often chard. "Mahshi" requires delicacy and time—the main reason it is prepared before the day it is cooked and served. Many female family members participate in the rolling and stuffing of the vegetables, relaxing the amount of individual effort required, with great attention to detail. "Waraq Dawali" (stuffed grape leaves), is a "mahshi" meal reserved for large gatherings. The grape leaves are normally wrapped around minced meat, white rice and diced tomatoes, however meat is not always used. Dawali is an excellent representation of the attention to detail
Banana leaf then be steamed. In Bengali cuisine, banana leaf is used to prepare Paturi, which is marinated and seasoned boneless fresh fish steamed and cooked inside a banana leaf and eaten on it. Commonly, Bhetki and Ilish are used in making Paturi. In Indonesian cuisine, banana leaf is employed in cooking methods called "pepes" and "botok"; the banana-leaf packets of food are steamed, boiled, or grilled on charcoal. Banana leaves are also used to wrap several kinds of snacks "kue" (delicacies), such as "nagasari" or "kue pisang" and "otak-otak", and also to wrap pressed sticky-rice delicacies such as "lemper" and "lontong".