Dolma three ways

Three kitchens have been arguing over one dish for centuries. The quickest way to understand the argument is to cook all three and taste them in a row.

Three fillings, one evening. Armenian: beef and lamb, a lot of herbs — coriander, dill, mint — and rice. Azerbaijani: fattier meat, a little tail fat, served with garlic yoghurt. Greek dolmadakia: no meat at all, rice with onion, dill and mint, plenty of lemon and olive oil, eaten cold. Rinse jarred vine leaves and soak them in hot water; blanch fresh ones. Roll with the dull side in, firm but not tight — the rice swells. Pack the rolls in rows, put a plate on top so they stay down, add water to just cover and keep it barely simmering for about an hour. Cook the three batches in three pots or one after another in one, but serve them together on a single dish and eat around the plate.

What do I call mine even though I learned it from the neighbours?