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
Vegetable soups in Filipino cuisine cabbage ("repolyo"), lemon grass ("tanglad"), "Momordica charantia" ("ampalaya"), young luffa ("patola"), unripe papaya ("kapayas"), and chayote ("sayote"). It may also be seasoned with pork, beef, chicken, fish stock and salt. Variations of this dish may contain coconut milk. Other variations may contain fresh or dried fish ("bulad" or "uga"), shrimp, mussels or clams. In the United States where "Moringa oleifera" may be hard to find, clover leaves may serve as a substitute. 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