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
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