Garlic sauce in various cuisines. Mujdei is a spicy sauce in Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil. Sunflower oil is almost always used. Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Ta'leya is a garlic sauce in Egyptian cuisine made by frying garlic and adding vinegar and spices.
Amish friendship bread Elizabeth Coblentz, a member of the Old Order Amish and the author of the syndicated column "The Amish Cook", true Amish friendship bread is "just sourdough bread that is passed around to the sick and needy". The recipe for Amish cinnamon bread may have first been posted to the Internet in 1990, but the recipe itself is several decades old. Although the origin of Amish friendship bread is up for debate, it is similar to a cake called Herman friendship cake which was developed in Europe. Anne Byrn, who researched hundreds of historical recipes for her book American Cake remembers