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,
Cordon bleu (dish) Cordon bleu (dish) A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. "Veal" or "pork cordon bleu" is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For "chicken cordon bleu" chicken breast is used instead of veal. "Ham cordon bleu" is ham stuffed with mushrooms and cheese. The French term "cordon bleu" is translated as "blue ribbon". According to Larousse Gastronomique cordon bleu "was originally a