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
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".