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 chine when it presents attractively contrasting stripes of pink and green. Food writer Jane Grigson gave a recipe in "The Observer" in March 1984. The poet Paul Verlaine, who in the mid-1870s spent a year as a schoolmaster just north of Boston, liked stuffed chine so much that he tried unsuccessfully to find it elsewhere in England. In 1936 the "Sunderland Daily Echo" reported that chine was a traditional dish served on Trinity Sunday in Old Clee, north-east Lincolnshire. Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of