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
Stuffed chine Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the "Grantham Journal" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,