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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
The practice of offering koliva is traditional in Greece, Cyprus, Serbia, Bulgaria, Montenegro, Ukraine, Romania, Moldova, Russia and parts of Bosnia-Herzegovina, and among Christians in the Middle East. When served, the koliva mixture, which looks like earth, is shaped into a mound to resemble a grave.
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]
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.
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 modern Greece and Cyprus, sesame seed candy is still baked and called pasteli (παστέλι). It is generally a flat, oblong bar made with honey and often including nuts. Though the modern name pasteli is of Italian origin. [6] On the island of Rhodes, a similar candy exist and is called melekouni (μελεκούνι). [7]
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Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey. [1] [2] The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the De agri cultura of Cato the ...