Dolma barley, bread or kasha for the rice. There are many varieties of the "zeytinyağlı" (with olive oil) and "sağyağlı" (with clarified butter) "dolmas". The "zeytinyağlı" dolmas are usually stuffed with rice and served cold, but variations with meat based fillings are served warm. The origins of stuffed vine leaves are unknown, but the dish was popular throughout the Ottoman Empire and can be found in many regional cuisines today. Sephardim call them "yaprakes finos", and they are known as "dolma bargh" in Iran, "dolmades" in Greece, "yalanchi sarma" in Armenia, and "yerba" in Syria. Some Israelis may use leaves picked
Stuffed artichoke and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example,