Similarities between Greek cuisine and Turkish cuisine have been enriched by years of coexistence and still by the influence of neighboring borders. These two cultures, which have many differences, have many similarities in their cuisine. Lunch is the most important meal in Greece and the tables are rich. Various appetizers and main dishes with sauce are also consumed for dinner. Breakfast is not as common and important as in Turkish cuisine. Appetizers, dips, and sauces also have a wide place in Greek cuisine. Especially salads produce completely different flavors with different ingredients. As in Turkish cuisine, the salad takes its place at noon and evening tables, and the ingredients such as pomegranate molasses, tomato sauce, and olive dips are frequently consumed in the salad in Greece. Bread is one of the common tastes of both cultures over the years. And in which meals do these two neighboring countries have in common the most?
1- One of Greece's Famous Foods: Tzatziki
You can also see the light flavors of Mediterranean cuisine in Greek dishes. Spices that flavor food such as rosemary, thyme, sage, basil, mint are widely consumed. The cacık, which you will see in each region of Turkey, is served with a slightly different presentation than in Greek cuisine. While our cacık is made in a more liquid consistency; this food, called tzatziki in Greek cuisine, is made in thick consistency with strained yogurt. It is made not to be eaten with a spoon, but to be spread on bread or eaten with a fork. Tzatziki is varied with vinegar or olive oil and is frequently consumed as a appetizer for lunch and dinner.
2- Moussaka, the Eggplant Dish in the Shared Cuisine
We could almost have a common cuisine with Greece if we removed a few details from our own cuisine. However, the small differences are unique as they create two different cuisines with wide flavors. One of the dishes that bring out a new flavor from these small differences is moussaka. As the name suggests, it has many similarities to our musakka. In fact, musakka is also loved and consumed in Arabic cuisine and also eaten with ouzo as a appetizer or main course in Greek dishes. Ouzo is a softer drink of Turkish rakı and has less alcohol content. It is prepared with béchamel sauce on top of the filling with the eggplant, minced meat, and potatoes. Jr. SousChef's organic tomato purée can accompany you if you want to try this recipe.
3- Fasolada, from the Common Cuisine of Different Countries
Navy beans, one of the indispensable dishes in every region of Turkey, is also a recipe known in Greek dishes. It is not consumed as often as in Turkish cuisine although fasolada is one of Greece's local dishes. You can usually taste this dish in restaurants. It can be said that the biggest difference is vegetable preference considering a few differences in Turkish and Greek cuisine. The Greeks cook them with vegetables such as celery, carrots, potatoes to flavor the navy bean. Consumption of the dish with tomato paste as a stew is one of the important similarities. Jr. SousChef's tomato paste with completely reliable content may be a good choice for you to add to the fasolada.
4- Frequently Seen Kurabiyedes in Greek Cuisine
Cookies are desserts that we can see on the menu in every bakery and restaurant. Cookies are also popular in the neighboring country. The white cookies known as Kavala cookies in Turkey are kurabiyedes as described in Greece. Mastics are added as an indispensable flavor in desserts. You can also taste mastic in kurabiyedes. Powdered sugar on it crowns this flavor with a more beautiful appearance.
5- One of the Most Discussed Recipes of Turkish and Greek Cuisine: Baklava
There has been controversy over which cuisine owns the baklava recipe, which has been the subject of the news and articles for years. It should be noted in this discussion that even though it has the same name, the baklava is served differently in Greek cuisine. Baklava, which is consumed as a unique dessert with pistachios, nuts, or walnuts, is prepared with different ingredients in Greek culture. This dessert is usually made with walnut as homemade baklavas flavored with cloves. Baklava is now known and popular not only in Turkish and Greek cuisine but also in the Balkans and the Middle East.
It is possible to see common tastes due to cultural togetherness and hospitality because Greeks and Turks lived together for centuries. The authenticity of both countries emerges from these small differences and constitutes the cuisine of two different countries. If you want to prepare your delicious recipes inspired by this togetherness, you can make your recipes with tomato products unique to Aegean produced by Jr. SousChef with natural agricultural methods.
