The mortar consists of rice, chopped onions (dry or fresh), a few stalks of chopped herbs and black pepper and cinnamon for added flavour. Pine nuts and redcurrants are indispensable ingredients. Add olive oil to this mixture, fill the stuffing or wrap and wrap the rice well and cook over low heat until all the juice has been pulled. Such vegetable fillings and wraps are always served at room temperature, never too hot or too cold.
There are also home-made dishes called burrito, which every good chef likes to cook. Some varieties may be ground beef, but most are made with raw eggs and chopped vegetable leaves mixed with soft feta cheese. People who are fully vegetarian may not have cheese and eggs, as chard, turnip and spinach leaves and chopped onions do the same. Sometimes these donuts are made with lentils, chickpeas and mashed potatoes.
Another group of Turkish dishes are vegetable dishes prepared in olive oil at room temperature, a constant meal of many housewives. Both dried and fresh vegetables are cooked with chopped onions and tomatoes and seasoned with fresh parsley or dill.