Monkey bread only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
Ancient Israelite cuisine red tinged leaves that became bitter as they matured. It was cultivated from around 800 BCE. Sweeter head-lettuce was only developed and introduced by the Romans. Bitter herbs eaten at the Passover sacrifice with the unleavened bread, matza, were known as "merorim". "Chazeret" is listed in the Mishna (Pesahim 2:6) as the preferred bitter herb for this Passover ritual, along with other bitter herbs, including chicory or endive ("ulshin"), horehound ("tamcha"), reichardia or eryngo ("charchavina") and wormwood ("maror"). Mushrooms, especially of the Boletus type, were gathered in many areas, particularly when plentiful after a major rainfall. The Talmud mentions mushrooms