Dolma has been a part of Middle Eastern cuisine for centuries. Though the word dolma itself most likely has its roots in the cuisine of the Ottoman Topkapı Palace, stuffed vegetables are attested to in pre-Ottoman Arabic cookbooks that include recipes like eggplants stuffed with meat. Likewise, in Ancient Greece, fig leaf stuffed with sweetened cheese was called thrion. The origins of stuffed vine leaves are unknown. They are known as dolme in Iran, dolmades in Greece, tolma in Armenia, and yerba in Syria.