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
Kosovan cuisine which (although not limited to) consists of minced meat wrapped with cabbage or vine leaves. The most popular fish dishes constitute of fried freshwater fish like Zander and Carp. A speciality is considered the tavë krapi, carp cooked in a pot, more widely used in cities around the Dukagjini valley, notably Gjakova because of its relation with Shkodër. The garnish is composed of garlic, bay leaf, tomato, parsley. Traditional Kosovan desserts are often made with sorbet which is enhanced with lemon or vanilla flavour. The mainstream pastries include Baklava (regional), Cremeschnitte, Pudding, Crêpe, Tulluma, Tespishte, Rovani, etc. Drinking coffee is