In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.

[1] In Turkey, the fruit are stuffed with meat (lamb) and rice; other ingredients are onion, parsley, olive oil, mint, black pepper, and salt.

In the Roman dish, the filing is traditionally made with rice alone[1] and it can additionally be flavored with cinnamon.

[4] In Provence, France, it is common to prepare tomate farcies with minced meat, breadcrumbs and cheese.

[5] In Nice, the fruits are initially emptied and subsequently flavored with a filling of onion, garlic, aubergine, pepper, tomato paste and marjoram.