There are so many variations on the theme of dolma, or stuffed vine leaves. This classic version is known as yalancı (‘imitation’) dolma because the stuffing contains rice, currants and pine nuts but no meat. They’re the long, thin ones most often found in restaurants as a starter and they are always eaten cold. They’re perfect picnic food and even the tinned version is bearable as a quick snack. You can also stuff fresh or brined vine leaves with bulgur or meat. Nowadays, you can even buy plastic dolma makers for a few Lira in the markets – they’re a bit like oversized cigarette rolling machines! Most Turkish cooks also use special earthenware lids so that they can hold the dolma down as they simmer, to stop them unrolling. In Turkey, they also sometimes use short-grain rice and you can even try using Arborio rice if you want.