Dolma "Şalgam dolma" are stuffed russian turnips.. "Enginar dolması" is stuffed whole artichoke hearts. They may be stuffed with seasoned rice or ground meat cooked in fresh tomato sauce with aleppo pepper. Celery root may be substituted for the artichoke. A regional specialty from Mardin is mixed dolma platter. The sumac and Urfa pepper seasoned rice filling is first wrapped with onion layers, vine leaves and cabbage. The remainder of the rice is used to fill eggplant, zucchini and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls
Greek salad potato salad. Dressings containing various herbs and seasonings are frequently used in the U.S. This style of Greek salad is rarely encountered in Greece. Various other salads have also been called "Greek" in the English language in the last century, including some with no apparent connection to Greek cuisine. A 1925 Australian newspaper described a Greek salad of boiled squash dressed with sour milk; a 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots. There are many other salads in Greek cuisine. These include: "marouli" (a salad with lettuce, onion and dill), "lahanosalata" (a shredded fresh