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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]
Various sorts of cakes sweetened with honey have been known since ancient times, in Egypt, Rome, and the Middle East. Arabs brought these traditions to Sicily and Moorish Spain. In the 11th century, a type of strongly spiced thick cake made from breadcrumbs and honey, resembling panforte, became popular in Italy. Italian Jews brought some of ...
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.
According to Tova Dickstein, a researcher at Neot Kedumim in Israel, ashishim were honey-dipped pancakes made from crushed red lentils and sesame seeds. [33] Stews made of lentils or beans were common and they were cooked with onion, garlic, and leeks for flavor. Fresh legumes were also roasted, or dried and stored for extended periods.
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.
Soul cakes formed a key part of the Souling traditions. In Staffordshire, the cakes were also called Soul-mass or "somas" cakes. In East Yorkshire, "somas loaves" were traditionally distributed. [33] In some counties, the Soul-mass cake was "made on All Souls' Day, November 2nd, and always in a triangular shape". [34]
Baklava (/ b ɑː k l ə ˈ v ɑː, ˈ b ɑː k l ə v ɑː /, [1] or / b ə ˈ k l ɑː v ə /; [2] Ottoman Turkish: باقلوا listen ⓘ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
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