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
Ancient Greek cuisine Ancient Greek cuisine Ancient Greek cuisine was characterized by its frugality, reflecting agricultural hardship. It was founded on the "Mediterranean triad": wheat, olive oil, and wine. Modern knowledge of ancient Greek cuisine and eating habits is derived from literary and artistic evidence. The literary evidence comes mostly from Aristophanes' comedies and quotes preserved by 2nd–3rd century AD grammarian Athenaeus, while artistic information is provided by black- and red-figure vase-painting and terracotta figurines. The Greeks had three to four meals a day. Breakfast ( "akratismós") consisted of barley bread dipped in wine ( "ákratos"), sometimes complemented by figs or olives. They