Dolma from the local mulberry trees. Stuffed vine leaves without meat are sometimes called "yalancı dolma", which means "liar's dolma" in Turkish. "Vişneli yalancı dolması" is 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. A modern Israeli recipe has a meat-filled variant served in a pomegranate sauce with dried cherries. In Persian cuisine "basuts dolma" is a dish of cabbage rolls stuffed with beans and tart fruits. In Armenia, it is called Lenten Dolma or Pasuts Tolma
Vegetable soups in Filipino cuisine Vegetable soups in Filipino cuisine Vegetable soups in Filipino cuisine, called "utan", "utan bisaya", "sinabawang gulay", "law-oy" or "laswa" in various regional Philippine languages, are vegetable soups usually served with steamed rice. The dish usually consists of leaves of "Moringa oleifera" (known in the Philippines as "kamunggay", "marunggay", "balunggay" and "malunggay"), okra, pumpkin or squash ("kalabasa" or "calabasa"), leaves of "Basella alba" ("alugbati"), the long, slender oriental variety of "eggplant" ("talong" or "tawong"), ginger root ("luya" or "luy-a"), tomatoes ("kamatis"), yard long beans ("sitaw", "batong" or "balatong"), taro root ("gabi"), scallion ("sibuyas dahon") and may contain Chinese cabbage or headed