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
Stuffed mushrooms ingredient in the filling. Filling ingredients used are diverse, and can include bread crumbs, spinach, tomato, cheese, onion, garlic, herbs such as basil, chives, tarragon and parsley, meats such as sausage and pork, egg, spices, salt and pepper. The filling can be sautéed prior to being placed in the mushroom caps. The dish can be drizzled with olive oil prior to cooking. The dish can have a meat-like texture. Stuffed mushrooms are typically placed on a cooking pan or dish and baked or broiled to cook the dish. They can also be cooked on skewers, and can be cooked on