The similarities between Greek and Turkish cuisine are enriched by years of coexistence and still neighboring borders. Although these two cultures have many differences, there are many commonalities in their cuisine. Lunch, the most important meal in Greece, is rich. At dinner, various appetizers and main dishes with sauces are consumed. Breakfast is not as common and important as in Turkey. Appetizers, pâtés and sauces have a large place in Greek food culture. Especially in salads, completely different flavors emerge with different ingredients. As in Turkish cuisine, salads find a place on the lunch and dinner tables and ingredients such as pomegranate syrup, tomato sauce and olive paste accompanying the salad are also frequently consumed in salads in Greece. Bread is also one of the common flavors of both cultures over the years. So in which dishes do these two neighboring countries meet the most?
1- One of the Famous Dishes of Greece: Caciki
You can see the light flavors of Mediterranean cuisine in the dishes of Greece. Spices such as rosemary, thyme, sage, basil, oregano, thyme and mint are widely consumed. Cacık, which you will see in every region in Turkey, is served with a slightly different presentation in Greek cuisine. While cacık is made in a more liquid consistency in our country, this food, called caciki in Greek cuisine, is made in a thick consistency in strained yogurt. It is not made to be eaten with a spoon, but to be spread on bread or eaten with a fork. It is diversified with vinegar and olive oil and frequently consumed as an appetizer for lunch and dinner.
2- Moussaka, where we see the flavor of eggplant in the common kitchen
If we remove a few details from our own cuisine, we can almost have a cuisine in common with Greece. However, the small differences are unique in that they create two different cuisines with broad flavors. One of the dishes that creates a new flavor from these small differences is moussaka. As the name suggests, it has many similarities with our moussaka. In fact, moussaka is also popular in Arab cuisine. Moussaka is also eaten as an appetizer or as a main course with ouzo. Ouzo is a Turkish raki with a smoother taste and lower alcohol content. It is prepared with eggplant, minced meat, potatoes and béchamel sauce on top of the filling.
3- Fasolada from the Common Cuisine of Different Countries
Dried beans (kuru fasulye), one of the indispensable dishes in every region in Turkey, is also a well-known recipe among Greek dishes. Although fasolada is one of the local dishes of Greece, it is not consumed as often as we do. You can usually taste this flavor in restaurants. If we need to count a few differences between Turkish and Greek cuisine, it can be said that the biggest difference is the preference for vegetables. Greeks cook fasolada with vegetables such as celery, carrots and potatoes to diversify it. Consuming it as a watery dish with tomato paste is one of the important similarities.
4- Kurabiyedes that we often see in Greek Cuisine Cookies are one of the desserts we can see on the menu in every bakery and restaurant.
Cookies are also eaten with love in the neighboring country. The white cookies that we know as Kavala cookies in Turkey are among the desserts that Greece calls kurabiyedes. Gum drops are added as an indispensable flavor in desserts. You can also find the taste of gum drops in the cookies. The powdered sugar on it crowns this flavor with a more beautiful appearance.
5- One of the Most Controversial Recipes of Turkish and Greek Cuisine: Baklava
The debate over who owns baklava, which has been the subject of news and articles for years, is still ongoing. While this debate continues, it should be noted that baklava, which is served differently in Greek cuisine, has the same name. Baklava, which is consumed as a unique flavor with pistachios, hazelnuts or walnuts in our country, is prepared with different ingredients in Greek culture. This dessert, which is diversified with cloves, is usually made in the taste of home baklava with walnuts. Baklava is a well-known and popular dessert not only in Turkish and Greek cuisine, but also in the Balkans and the Middle East.
Greece and Turkey have been living together for centuries and it is possible to see common flavors due to the unity of culture and hospitality. The originality of both countries emerges from these small differences and creates two different country cuisines. If you want to prepare your delicious recipes inspired by these commonalities,
