Vine leaves that are stuffed with a mixture of rice and diced vegetables with olive oil are rolled in fingers and cooked.

Very yummy

This is a takeoff of a Japanese dish called Negimaki. The original is made with green onions (scallions) but my wife and daughter are not a fan, so I changed it up to use asparagus. Chicken or beef can be used instead of pork. Usually I buy thin pork chops, and pound them thin, or chicken pounded thin. I find about 1/8 inch (3 mm) thick is about right. But the store had these thin sliced pork on sale, so I used them this time. Minute steak (thin sliced beef) works good also. These are pretty easy, cook rather quickly, just don't over cook them, they get dried out easily. You have to judge because it depends on the meat, and thickness of the rolls.

This is not a "complete arabic recipe", this is for non arab i think 😊😊. For those who don't want the smell of some spices.

Bò Lá Lôt is a Vietnamese minced meat wrapped in wild betel leaves and then grill to perfection. It's one of Vietnamese popular Street food. Fresh or frozen leaves can be found in some Asian supermarkets. The leaves are native to many asian countries and used both raw & cooked in various dishes. Here, we noticed that it is known as Heart leaf. Others identify this as La Lot leaf, daun kaduk, lun kaduk, bai cha plu or bai som phu. Do check the label when buying as these have similar look to a rather thick, sturdy dark green Betel leaves (pan leaves) that is used as stimulant and chewed with grated betel nuts.This wild betel leaves we use here is botanically known as Piper Sarmentosum AND the leaves chewed with betel nuts is known as Piper Betle (used as stimulant & the combination of Piper Betle and betel nut produce red liquid). So be careful when choosing the leaves 🍃 🌿#CA2025#CookpadApron2025#nuoccham#lunch#dinner#snack#appetizer#fishsauce#dippingsauce#lalot#asian#texas#HEB#vietnam#vietnamese#fingerfood#baichaplu#vietnamesefood#sauce#dip#wildbetelleaves#betelleaves#daunkaduk#bòlálôt#mince#mincedmeat#grilled#BBQ

I was searching for a hearty tofu dish for my tofu-loving husband, when I ran across a recipe that used firm tofu and beef! It was just as good with pork and grilled tofu, so this is now a family favorite.I garnished this with finely julienned cucumber, but sesame seeds, chopped green onion or snow peas and so on are OK too. Or you can just omit the garnish!The meat just has to be thin enough to wrap around the tofu; it doesn't have to be as thinly sliced as shabu-shabu meat.Beef is OK too of course. Adjust the size of the tofu pieces and the number of meat slices to your liking. For 4 servings. Recipe by Kawakamisan

This dish uses betel leaf, a leaf often found in Indian or Vietnamese/Southeast Asian grocery stores.It consists of a ground meat mixture, wrapped in betel leaf, and then, traditionally, grilled. We have had success using an oven, air fryer, and pan as well.

Seriously one of my favorite Vietnamese beef dishes! Super juicy seasoned ground beef wrapped in betel (la lot) leaves.

These can be made with or without meat. I have been practicing so that one day they will be perfect, like how my grandmother made them! This summer I'm looking forward to using fresh grape leaves too