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
The Goat and the Vine The Goat and the Vine The Goat and the Vine is counted as one of Aesop's Fables and is numbered 374 in the Perry Index. There is also a West Asian variant. When a goat starts eating a vine's leaves and shoots, the vine retorts that it will still have enough juice left to produce grapes, the wine from which will be poured over it when the goat is sacrificed. The earliest record of the fable is in an epigram by Leonidas of Tarentum, who lived in the area of southern Italy colonised by Greeks in the 3rd century BCE.