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
Albanian cuisine a side dish to various meat dishes. Japrak is a stuffed vegetable dish made with grape leaves, olive oil and stuffed with rice, grilled beef and chopped onions and generally served cold with bread and tarator. Tarator is a cold appetizer and usually served cold as a side dish during the hot summer months. The ingredients of tarator include cucumber, garlic, olive oil, salt and yoghurt. Fried and grilled vegetables and seafood are usually offered with tarator. A variety of soups are enjoyed, particularly in the winter. Especially popular soups are potato, cabbage, bean and fish soups. Trahana is a