 Dried fruit such as blackcurant; raisins, figs or cherries and cinnamon and allspice used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman Cuisine.Vine leaves ("yaprak") could be filled not only with rice and spices but also with meat and rice, "etli yaprak sarma", in which case it was often served hot with yogurt.The word "sarma" is also used for some types of desserts, such as fıstık sarma (wrapped pistachio).