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
Cuisine of Tuvalu and meats are more common than the mashed vegetables or soups, while in outer islands, the taro is the staple aliment and it is considered to be multi-functional: there is the taro leaf and coconut soup, taro leaf au gratin, taro chips, taro cakes and "palusami" - all these are meals that can be found in Hawaii, too. The palusami, also called the "samoa" is a dish which is served with taro or breadfruit and it is made of taro leaves (which can be replaced with spinach), coconut cream, lime juice, onions and spices. Cuisine of Tuvalu The cuisine of