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
Cordon bleu (dish) Cordon bleu (dish) A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. "Veal" or "pork cordon bleu" is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For "chicken cordon bleu" chicken breast is used instead of veal. "Ham cordon bleu" is ham stuffed with mushrooms and cheese. The French term "cordon bleu" is translated as "blue ribbon". According to Larousse Gastronomique cordon bleu "was originally a