Cabbage roll mint and dill, onions and meat, although there is a variation – yalanchi (fake) dolma, which is meat-free. Sarmale are Romanian stuffed cabbage rolls traditionally served on Christmas and New Year's Eve but also served throughout the year at weddings, baptism parties, and other large celebrations. Ground pork is mixed with sauteed caramelized onions and rice stuffed in a cabbage leaf, pickled sauerkraut leaf or grape leaf. For flavor, they usually consist of layers with smoked pork fat, smoked ribs, or smoked sausage. The Romanian sarmale is a versatile dish, and the best way of consuming is reheated the next
Greek cuisine lentil soup, fasolada, retsina (white or rosé wine flavored with pine resin) and pasteli (candy bar with sesame seeds baked with honey); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe) and paximadi (traditional hard bread baked from wheat, barley and rye). There are also many ancient and Byzantine dishes which are no longer consumed: porridge as the main staple, fish sauce, and salt water mixed into wine. Many dishes entered Greek cuisine from Ottoman cuisine: moussaka, tzatziki, yuvarlakia, keftethes, boureki, and so on. Distinct from the mainstream regional cuisines