Salmorejo, a long-loved family recipe in Andalusia and a cousin to gazpacho, is slowly winning over outsiders with its creamy but creamless taste. The cold tomato soup originated in Sumer in Mesopotamia but made its home in Andalusia, as a peasant dish from Cordoba. It combines homegrown tomatoes and day-old white bread with raw garlic, vinegar and olive oil from the region.
Salmorejo the Way Mama Makes It
The history of Baklava is not well documented. There are some indications that it dates back to ancient Mesopotamia, and that a recipe appeared in a 13th century cookbook. This version contains pecans, almonds, and pistachios and is covered with chocolate drizzle.