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
Cabbage roll omitted or substituted with crushed walnuts on fasting holy days. Traditionally cabbage rolls are simmered long in a paprika based sauce with chunks of smoked bacon. In the Levant, namely Syria, Lebanon, Palestine, and Jordan, cabbage rolls are called محشي ملفوف Malfoof mahshi. Traditionally the cabbage rolls consist of meat and rice but have vegetarian variants oftentimes cooked as part of a Lenten menu. Local traditions vary between cooking the rolls in a tomato sauce or in a lemon brine. In Egyptian cuisine, cabbage rolls are called محشي كرمب, pronounced "maḥshī kromb" or "maḥshī koronb" (as Standard Arabic [m] often