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
Vegetable soups in Filipino cuisine cabbage ("repolyo"), lemon grass ("tanglad"), "Momordica charantia" ("ampalaya"), young luffa ("patola"), unripe papaya ("kapayas"), and chayote ("sayote"). It may also be seasoned with pork, beef, chicken, fish stock and salt. Variations of this dish may contain coconut milk. Other variations may contain fresh or dried fish ("bulad" or "uga"), shrimp, mussels or clams. In the United States where "Moringa oleifera" may be hard to find, clover leaves may serve as a substitute. Vegetable soups in Filipino cuisine Vegetable soups in Filipino cuisine, called "utan", "utan bisaya", "sinabawang gulay", "law-oy" or "laswa" in various regional Philippine languages, are vegetable soups usually