Stuffed Grape Leaves
The reference was made by Hans Derschwam in his travelogue to Turkey in the 16th Century. This German manuscript describes a dish of grape leaves filled with meat and plums.
Item mutton. Chopped small, a spoonful is put on a wine leaf and put together like a krapfen. In it, one also puts cut sour plums, and boils the whole thing simply in water. Serve hot.
The word “krapfen” means “stuffed fritter” in German and conveys the idea to fold over the leaves and enclose the filling.