Armenian cuisine breakfast dishes were hearty. They included: "Hash", sometimes colloquially called the "Armenian hangover cure", is a basic dish of simmered cow's hooves. "Hash" is mentioned in 12th century medieval Armenian texts. Meals in Armenia often start with a spread of appetizers served for "the table". Armenian appetizers include stuffed vine leaves (called "yalanchy sarma", a type of "dolma"), a fried cheese-stuffed pastry called "dabgadz banir boerag", stuffed mussels ("midye dolma") and several types of pickled vegetables generally known as "torshi". Toasted pumpkin seeds are a popular snack; Armenians call them "tutumi gud". Chickpea balls called "topik" are made by Turkey's
Stuffed squash similar as for punjene paprike or sarma. Often, punjene tikvice (stuffed squashes) and punjene paprike (stuffed peppers) are made together, as a mixed dish. The name in various languages generally means literally "stuffed squash": ; ; ; ; ; ; ; ; "kousa mahshi" / ALA-LC: "kūsā maḥshī". In the Levant, this dish is flavoured with mint and garlic. In Cyprus, the flowers of the marrow are also stuffed. The cultivar is called "Cousa" in Robinson and Decker-Walters (1997) p. 77: "Some summer squash cultivars, e.g. the vegetable marrows ("Cucurbita pepo") are consumed when almost mature. In the Middle East,