Turkish cuisine contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey. Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers ("biber dolması"), eggplants, tomatoes, or zucchini/courgettes ("kabak dolması"), vine leaves ("yaprak dolması"). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or rice mixture. For example,
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