Placenta cake
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Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey. The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the De agri cultura of Cato the Elder. It is often seen as the predecessor of baklava and börek.
A Greek plăcintă-maker in Bucharest in 1880.
Ancient Greek cuisine
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Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
Terracotta model representing a lion's paw tripod table, 2nd–1st century BCE, from Myrina, Louvre
Banqueter playing kottabos, a playful subversion of the libation, ca. 510 BCE, Louvre
Woman kneading bread, c. 500–475 BCE, National Archaeological Museum of Athens
Sacrifice; principal source of meat for city dwellers — here a boar; tondo of an Attic kylix by the Epidromos Painter, c. 510–500 BCE, Louvre.