Byzantine culture was initially the same as Late Greco-Roman, but over the following millennium of the empire's existence it slowly changed into something more similar to modern Balkan and Anatolian culture. The cuisine still relied heavily on the Greco-Roman fish-sauce condiment garos, but it also contained foods still familiar today, such as the cured meat pastirma (known as "paston" in Byzantine Greek),[232][233][234] baklava (known as koptoplakous κοπτοπλακοῦς),[235] tiropita (known as plakountas tetyromenous or tyritas plakountas),[236] and the famed medieval sweet wines (Commandaria and the eponymous Rumney wine).