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,
Pyzy (dish) are prepapered from flour, milk, butter, sugar and salt. These are cooked in boiling water (similar to pampuchy) or on steam. In literature, pyzy are said to also be prepared by being baked in an oven. Pyzy (dish) Pyzy () are a type of dumpling (kluski). The dish is most commonly referred to in its plural for "pyzy", as it is most commonly served as a main course meal: large oval-shaped kluski, characteristic to Polish cuisine. Potato pyzy are prepared from boiled potatoes, optionally with added flour, eggs and salt, cooked in boiling water. Stuffed with meat, twaróg or mushroom