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
Cabbage roll omitted or substituted with crushed walnuts on fasting holy days. Traditionally cabbage rolls are simmered long in a paprika based sauce with chunks of smoked bacon. In the Levant, namely Syria, Lebanon, Palestine, and Jordan, cabbage rolls are called محشي ملفوف Malfoof mahshi. Traditionally the cabbage rolls consist of meat and rice but have vegetarian variants oftentimes cooked as part of a Lenten menu. Local traditions vary between cooking the rolls in a tomato sauce or in a lemon brine. In Egyptian cuisine, cabbage rolls are called محشي كرمب, pronounced "maḥshī kromb" or "maḥshī koronb" (as Standard Arabic [m] often