Dolma rice based filling. Egyptians call this main course mahshi (also spelled mashi or mashy). It is stuffed vine leaves but traditionally, cabbage is used in the winter and vine leaves are used in the summer. According to Anthony Khatchaturian, a member of the Armenian community in Kolkata, India, the Bengali dish "potoler dorma" (stuffed gourd) was adapted from meat-stuffed vine leaves. "Mülebbes dolma" is a historic recipe from the Ottoman era. "Halep dolması"—named for Aleppo—is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.
Stuffed chine Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the "Grantham Journal" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,