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Other common foods are chorba, a spicy soup; dolma , a mixture of tomatoes and peppers, and bourek, a specialty of Algiers consisting of mincemeat with onions and fried eggs, rolled and fried in batter.
Turkish cuisine includes many different stews of vegetables and meat (lamb and beef primarily); borek, kebab, and dolma dishes; and a sourdough bread eaten with almost every meal.
Borek, which is a pastry roll filled with cheese or ground meat, and dolma , made from stuffed grape leaves, green pepper or eggplant are most often served prior to the meal.
See dolma for the principal use, when the leaves are stuffed with a mixture based on meat or rice.
The scoop of yogurt-based tzatziki dip that comes with the dolmas is lively enough that they ought to offer it as a dish in itself.
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