Dolma and stuffed vine leaves are layered on top of the onion dolmas. The entire pot of dolmas are cooked in sumac flavored water. There are also seafood variants of dolma. Stuffed mussels, called "midye dolma" are very popular in Turkey. Midye dolma may be filled with rice, onion, black pepper and pimento spice. The filling for "kalamar dolma" (stuffed calamari) is made from Halloumi cheese, onion, fresh bread crumbs, garlic and parsley. The whole tentacle is stuffed with the mixture and fried in a butter, olive oil and tomato sauce. For another variation a whole small squid may be stuffed
Sarma (food) tomato paste. 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 "iç pilav".) Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped and baked in the oven. Some variations may include quince. Sarma (food) Sarma (from Turkish word "sarmak", meaning "to wrap") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based