Vine leaf roll a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries ("vişne"), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup ("nar ekşisi"), currants and toasted pine nuts. 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
Whole stuffed camel contain a card of "Breakfast Tips". On one side is a recipe for a "Traditional Bedouin Wedding Feast", detailing the stuffing of a chicken inside of a lamb, which is stuffed inside a goat, which is then stuffed inside a camel, and cooked over a charcoal fire. Whole stuffed camel Whole stuffed camel is a dish consisting of a medium-sized camel engastrated with a sheep or a lamb, in turn stuffed with other ingredients. Although the recipe has been published in a number of cookbooks and recipe webpages, and claimed to be a traditional Arab wedding dish, the recipe is