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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]
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.
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) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
Ancient kahk were made in a variety of geometric shapes—more than 100 designs have been found—and stamped with an image of the solar disk, a symbol of the sun god Ra. Ancient Egyptians also baked pie-sized kahk, called shurik, before visiting tombs of their ancestors. These shurik were believed to function as magical amulets. [13]
Sesame seeds were used in the preparation of oil, were eaten dry, or were added to dishes such as stews as a flavoring; the leftovers after pressing out the oil were eaten in a cake form. [41] The Hebrew for sesame, shumshum , is related to the Akkadian samassammu , meaning "oil plant", as the seeds contain about 50% oil, which was pressed from ...
A cake box from bakery Paris Baguette has a warning not to smash your face into it to avoid "severe injury." Heres why you should be careful with cake-smashing.
In the Deipnosophistae, the author Athenaeus (c. 170 – c. 230 AD) describes some of the bread, cakes, and pastries available in the Classical world. [24] 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.