Vine leaf roll a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries ("vişne"), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup ("nar ekşisi"), currants and toasted pine nuts. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called
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".