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 ham Stuffed ham Stuffed ham is a variety of ham in which cabbage, kale, onions, spices and seasonings are chopped and mixed, then stuffed into deep slits slashed in a whole corned or smoked ham. Stuffed ham is believed to have originated in Southern Maryland, specifically in St. Mary's County, and remains popular in that region to this day. Typically the ham has a distinctively spicy flavor due to added seasoning. Recipes vary widely, since they are traditionally passed down from one family member to another. In 1997, improperly prepared stuffed ham served at the Our Lady of the Wayside Catholic