Baklava Athenaeus. Several sources state that this Roman dessert continued to evolve during the Byzantine (Eastern Roman) Empire into modern baklava. In antiquity the Greek word ' () was also used for Latin ', and the American scholar Speros Vryonis describes one type of plakous, koptoplakous (Byzantine Greek: κοπτοπλακοῦς), as a "Byzantine favorite" and "the same as the Turkish baklava", as do other writers. Indeed, the Roman word "placenta" () is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey. Muhammad
Salvadoran cuisine Salvadoran cuisine Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from Native American cuisine, indigenous Lenca, Pipil and European Spanish peoples. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the "pupusa", a thick handmade corn flour or rice flour tortilla stuffed with cheese, "chicharrón" (cooked pork meat ground to a paste consistency), refried beans or "loroco" (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Some adventurous restaurants