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In Europe, ash cakes were made into a small, round and flat loaf, usually consisting of a little wheat and sometimes rye, baked under an inverted iron pan over which the ashes of the fire were heaped. [9] This was almost exclusively the bread of the peasants. [9] In French, this type of bread was called fougasse. [9]
[91] [92] Greek baklava is supposed to be made with 33 filo dough layers, referring to the years of Jesus's life. [70] On the island of Lesbos in Greece a type of baklava is still known as placenta (Greek: πλατσέντα), which is the name of an Ancient Greek pastry that is often seen as the predecessor of baklava. The latter is a baked ...
The word koliva itself stems from the Ancient Greek word κόλλυβoς (kollybos), which originally meant "a small coin" and later in the neuter plural form "small pies made of boiled wheat". In the Ancient Greek panspermia, a mixture of cooked seeds and nuts were offered during the pagan festival of the Anthesteria.
In the Deipnosophistae, the author Athenaeus (c. 170 – c. 230 AD) describes some of the bread, cakes, and pastries available in the Classical world. [20] Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.
As they are found in prehistoric sites in the Middle East and India, it is likely their use was a late addition to the Ancient Greek diet [63]: 376 Grass peas [3] – Like bitter vetch, grass peas were grown in ancient Greece mainly for animal fodder, however they were occasionally eaten in times of famine [63]: 381
Ka'ak (Arabic: كعك; also transliterated kaak) or kahqa is the common Arabic word for cake or biscuit, in its various senses, and can refer to several different types of baked goods [5] produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped.
The earliest known record in a Jewish source of a cake called lekach, from the Middle High German lecke, 'to lick', [5] was in the Medieval ages in Sefer ha-Rokeach by Eleazar ben Judah of Worms, Germany. [1] Many Ashkenazi versions by the 13th century were influenced by or based on Lebkuchen or Honigkuchen (honey cake) recipes found in Germany ...
Caracalla's decree did not set in motion the processes that led to the transfer of power from Italy and the West to Greece and the East, but rather accelerated them, setting the foundations for the millennium-long rise of Greece, in the form of the Eastern Roman Empire, as a major power in Europe and the Mediterranean in the Middle Ages.