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
Stuffed chine when it presents attractively contrasting stripes of pink and green. Food writer Jane Grigson gave a recipe in "The Observer" in March 1984. The poet Paul Verlaine, who in the mid-1870s spent a year as a schoolmaster just north of Boston, liked stuffed chine so much that he tried unsuccessfully to find it elsewhere in England. In 1936 the "Sunderland Daily Echo" reported that chine was a traditional dish served on Trinity Sunday in Old Clee, north-east Lincolnshire. Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of