Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Wheat flatbreads are also made with vegetable stuffings such as peas, potatoes and Gram dal. Popular stuffings include spinach and ricotta or minced beef. Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. Prevalent stuffings are apples, sweet chestnuts, prunes and onions. The recorded stuffings included ground meat, sauteed mint, rice and saffron. Other stuffings may contain only vegetables and herbs. The Punjabi method is to stuff parathas with a variety of stuffings. It can also be served with beef, lamb, poultry and in stuffings. The Color Kroeung are commonly used to make stuffings, soup, and stir-fry. The Greek "piroskia" come deep-fried with many different stuffings. It is also used in meat stuffings. In Germany, the cookies are commonly filled with sweet stuffings. The "panzerotto" is a turnover filled with various stuffings. It is very thin and lends itself for rolling up with different stuffings.