Horse meat smoked and boiled, "karta" made from a section of the rectum which is smoked and boiled, and "sur-et" which is kept as dried meat. Salted horse meat sausages called "kazy" are produced as a regional delicacy by the Kazakhs. Generally, Mongols prefer beef and mutton (though during the extremely cold Mongolian winter, some people prefer horse meat due to its low cholesterol). It is kept unfrozen, and traditionally people think horse meat helps warm them up. Other Asian nations import processed horse meat from Mongolia. In the Philippines, horse meat ("lukba", "tapang kabayo", or "kabayo") is a delicacy commonly sold
Dolma rice based filling. Egyptians call this main course mahshi (also spelled mashi or mashy). It is stuffed vine leaves but traditionally, cabbage is used in the winter and vine leaves are used in the summer. According to Anthony Khatchaturian, a member of the Armenian community in Kolkata, India, the Bengali dish "potoler dorma" (stuffed gourd) was adapted from meat-stuffed vine leaves. "Mülebbes dolma" is a historic recipe from the Ottoman era. "Halep dolması"—named for Aleppo—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.