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,
Stuffed peppers Punjena paprika (Croatian and Serbian for "stuffed peppers"), Speca të mbushur (Albanian), Filovana paprika (Bosnian), Faszerowana papryka (Polish), Polnjena paprika (Slovenian), Полнети пиперки (Polneti piperki) (Macedonian), Plněná paprika (Czech), Plnená Paprika (Slovak), Töltött paprika (Hungarian), Gefüllte Paprika (German) or Pulnena piperka/Pulnena chuska (Bulgarian), Фарширований перець in Ukrainian is a Central and Southeast European dish consisting of peppers filled with minced meat and rice. Most popular in the Zagorje and Vojvodina regions, it is influenced by Hungarian cuisine. The meat, usually ground beef, is mixed with herbs, spices and rice. In Bulgaria, stuffed peppers are usually eaten with yogurt. Another variety