Some variations add lettuce, or use semolina instead of bulgur. The main ingredients are bulgur and red lentils. There are thousands of variations of pilaf made with rice or other grains like bulgur. Armenians use a lot of "bulgur" (cracked wheat) in their pilaf dishes. A similar variation from Tokat is stuffed with a lentil, bulgur and chickpea filling. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. Stuffed dates and dried fruits served with rice and bulgur dishes. "Kofta" can be made with bulgur, finely chopped vegetables herbs and often lamb. Armenians traditionally prefer cracked wheat (bulgur) to maize and rice. The economy was agricultural, based primarily on olives, figs, barley and bulgur. The local cuisine of Konya includes dishes made of bulgur wheat and lamb meat. Kuru fasulye is often served along with rice or bulgur. "Tarhana" is a mixture of yogurt and bulgur wheat. Bread, rice, freekeh and bulgur all have a role in Jordanian cuisine. Bulgur is sometimes used in preparing this recipe instead of rice.