Turkish cuisine it should only have olive oil rice or bulgur and some nuts and raisins inside especially blackcurrant. Zeytinyağlı yaprak sarması (stuffed leafs with olive oil) is the sarma made with vine leaves stuffed with a rice-spice mixture and cooked with olive oil. This type of dolma does not contain meat, is served cold and also referred to as "sarma", which means "wrapping" in Turkish. Dried fruit such as blackcurant; raisins, figs or cherries and cinnamon and allspice used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman cuisine. Vine leaves ("yaprak") could be filled not only with
Vine training term "canopy" is popularly used to describe the leafy foliage of the vine, the term actually refers to the entire grapevine structure that is above ground. This includes the trunk, cordon, stems, leaves, flowers, and fruit. Most vine training deals primarily with the "woody" structure of the vine-the cordons or "arms" of the vine that extend from the top of the trunk and the fruiting "canes" that extend from the cordon. When the canes are cut back nearly to the base of the cordon, the shortened stub is called a "spur". Grapevines can either be "cane trained" or "spur trained".