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
Cabbage roll steamed fresh or pickled cabbage leaves. In spring cabbage leaves are often replaced with fresh beetroot leaves, and in the southwest – with fresh young grape leaves. The "holubtsi" are lightly fried and then stewed with tomato, mushroom sour cream or some other sauce. During Lenten periods this might be water mixed with kvas, while at other times it might be a meat broth. In Left Bank Ukraine and in the south, "holubtsi" are usually big, made from the entire cabbage leaf, while in the Dniester region and the Carpathians the cabbage leaf is divided into several pieces. In the