dolma cooked in olive oil. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture. Meat dishes Consisted of chicken or lean veal, Döner kebap is a common Turkish fast food. Tantuni (similar to dürüm, meat cut in very small pieces, served with lavash, a specialty from the Mersin province of Turkey) Kuzu güveç (lamb cooked in earthenware casserole) Pastırmalı kuru fasulye (white kidney bean stew with pastırma) Kuzu kapama (spring lamb stewed) Haşlama (boiled lamb with vegetables and lemon juice) Kavurma which means frying, roasting or parching in Turkish, is generally used for roasted lamb or a variety of fried meat dishes. Çoban kavurma is a variety of it, prepared with diced lamb with tomatoes, onions, mushrooms, peppers and herbs. Kavurma is one of the favorite dishes of Ramadan. Alinazik, a home-style Turkish kebab variety which is a specialty of the Gaziantep province. Hünkârbeğendi (the name means that the sovereign/sultan liked it, the dish consists of a puree of grilled eggplant with kaşar cheese, topped with cubed lamb meat) Türlü (a stew of vegetables and meat cooked in güveç-casserole) Külbastı Ankara tava (pilav with lamb) Elbasan tava Tandır (without adding any water, the meat is cooked very slowly with a special technique) İncik (lamb shank cooked in the oven) Boraniye (broad bean/spinach/squash boraniye, vegetables cooked together with meat, yogurt and chickpea) Karnıyarık (split-belly eggplant) (eggplants are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven. Kanat (chicken wings) Köfte (meatball) is another meat dish in Turkey. The word köfte is sometimes preceded by the name of a town, which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; İnegöl köftesi, İzmir köfte, Akçaabat köfte, pideli köfte (Bursa), Filibe köfte, Tire köfte, Islama köfte (mainly in Sakarya province) etc. Its main ingredients are minced meat, parsley, bread-egg (not necessarily, usually homemade köfte contains egg yolk and some crumbled bread) and a range of spices: cumin, oregano, mint powder, red or black pepper powder with onion or garlic. Kadınbudu köfte is another traditional speciality; minced meat is mixed with cooked rice and fried. Içli köfte can be described as a shell of "bulgur" filled with onion, minced meat and nuts. Çiğ köfte is a