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.
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.