Turkey and Greece share a long and culturally rich history that has greatly influenced their respective cuisines. Both countries use fresh ingredients and have shared ingredients like olive oil, yogurt, garlic, and lemon. However, there are significant differences in spice and herb usage, preferred types of meat and fish, and dessert styles. Turkish cuisine is known for its bold and complex flavors thanks to its Middle Eastern and Central Asian influences, while Greek cuisine is more subtle and influenced by Mediterranean and Southern European cultures. Both cuisines have a lot to offer and are worth exploring for their unique and delicious dishes.
Turkish vs. Greek Cuisine: A Delicious Battle of Two Historic Neighbors
Turkey and Greece share a long and diverse history. Both countries are situated in the same region and have a cultural background that deeply influences their cuisines. Turkish and Greek cuisine have a lot in common, with many shared dishes and ingredients. However, there are also some significant differences. Let’s explore these similarities and differences and see how these two cuisines stand apart.
Shared Ingredients
Both Turkish and Greek cuisines are known for using fresh ingredients, and many of them are shared. Olive oil, yogurt, garlic, and lemon are some of the basics that are found in both cuisines. Meat, fish, and vegetables cooked with these ingredients are the main components of both Turkish and Greek dishes, and both cuisines make extensive use of herbs and spices to add depth of flavor.
Olive Oil
Olive oil is one of the most important components of the Mediterranean diet, which is common in both Turkey and Greece. Olive oil is used extensively in cooking and dressings, and it is a key element of most dishes from both cultures. Greece is one of the biggest producers of olive oil, and Greek olive oil is of exceptional quality, with a fruity and delicate taste. Turkey is also home to many olive groves, and Turkish olive oil is known for its strong, intense flavor.
Yogurt
Yogurt is another ingredient that is commonly used in Turkish and Greek cuisine, and it is often used as a dip or sauce. A popular dish in both countries is tzatziki, a yogurt sauce made with garlic, cucumber, and usually served with lamb or chicken. Greek and Turkish yogurt is thicker and creamier than what is commonly found in other parts of the world, making it perfect for use in these dips and sauces.
Garlic
Garlic is another basic ingredient used in both Turkish and Greek cuisine. It is usually used in the sauce or marinade to add flavor to meat and fish dishes. Garlic is an essential component of various Turkish condiments, such as biber salcasi (a paste made from Turkish red peppers), and zeytinyagli (a dish made of vegetables cooked in olive oil). In Greece, garlic is used in dishes such as skordalia (a garlicky potato spread).
Lemon
Lemon is another common ingredient used in both Turkish and Greek dishes. Lemon adds acidity to dishes and is also a versatile garnish. Greek lemon potatoes are a popular side dish, and Turkish fish dishes often use lemon squeezed over the fish to add flavor.
Differences in Cuisine Styles
While there are many similarities between Turkish and Greek cuisine, there are also significant differences in their styles. Turkish cuisine has been influenced by Middle Eastern and Central Asian cultures, while Greek cuisine has been influenced by Mediterranean and Southern European cultures. Let us explore some of these differences in style and ingredients.
Spices and Herbs
Turkish cuisine is known for its bold and complex flavors thanks to its use of a variety of spices and herbs such as cumin, sumac, and mint. Turkish dishes also use saffron, cinnamon, and bay leaves to add a depth of flavor. Greek cuisine, on the other hand, is known for its simple and clean flavors, and it is less reliant on spices. Oregano and thyme are the most commonly used herbs in Greek cuisine, giving dishes a sweet and slightly bitter flavor.
Meat and Fish
Both cuisines use meat and fish extensively in their dishes. In Turkish cuisine, lamb is the most commonly used meat, while the Greeks prefer pork and chicken. On the other hand, seafood is more prevalent in Greek cuisine, specifically the Aegean and Ionian islands. Turkish cuisine, however, leans more towards meat dishes, particularly kebabs and meat stews.
Desserts
Both Turkish and Greek cuisines have excelled when it comes to desserts. Turkish desserts are typically sweet and sticky, using ingredients such as syrup, pistachios, and walnuts. Baklava is the most well-known Turkish dessert, made with layers of phyllo dough and filled with nuts and honey syrup. Greek desserts, on the other hand, are often lighter and have a subtle sweetness. Greek desserts include galaktoboureko (a custard-filled pastry), and loukoumades, (fried doughnut holes drizzled with honey).
Conclusion
Turkish and Greek cuisine may share a similar history and use similar ingredients but remain regarded as unique in their own rights. Turkish cuisine features bold and complex flavors and has been definitively influenced by its Middle Eastern neighbors. Greek cuisine, on the other hand, is more subtle in flavor, characterized by its Mediterranean origins. Both cuisines are rich in history and have much to offer to both locals and tourists who want to explore each country’s unique and delicious dishes.