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,
Sarma (food) tomato paste. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called "iç pilav".) Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped and baked in the oven. Some variations may include quince. Sarma (food) Sarma (from Turkish word "sarmak", meaning "to wrap") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based