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
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".