Dolma leaf stuffed with sweetened cheese was called "thrion". The exact origins are unknown, but the Persian variety has been traced to at least the 17th century and in the 19th century Naser al-Din Shah Qajars chef records several varieties including stuffed grape leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces. The recorded stuffings included ground meat, sauteed mint, rice and saffron. Dolma is a common dish in Iraqi cuisine, which includes a version of stuffed cabbage leaves, onions in aubergines cooked in tomato sauce. Syrians, Lebanese, Palestinians, Iraqis and Iranians have been making stuffed grape leaves for centuries. Over time,
Nyanya (dish) black porridge, brains, and other things. "What niania this is!" he added to Chichikov. "Never would you get such stuff in a town, where one is given the devil knows what." The dish is also mentioned in the Saltykov-Shchedrin's novel "Old Years in Poshekhonye". Nyanya (dish) Nyanya or niania () is an ancient Russian dish. It consists of a sheep’s abomasum stuffed with mutton brains, head meat, legs, onion and buckwheat porridge. The dish is known from the 9th century. Nyanya was forbidden by the Russian Orthodox Church because pagan Slavs used the dish in their rituals. The nyanya is