Dolma is a family of stuffed vegetable dishes in Turkish cuisine and the cuisines of the former Ottoman Empire and surrounding regions, including, Albania, Azerbaijan, Armenia, the Levant, the Balkans, Greece, Iran and Central Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yoghurt.