2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Today's Greek cuisine is part of the Balkan with an admixture of the Mediterranean. The differences are so small that sometimes there is almost no difference between it and Turkish cuisine, except for the fish dishes in the Greek version.
The Greek Tzadziki is the Bulgarian Snow White, although there is one variant in which it is made not with cucumber, but with grated carrot.
The rural Horiatiki salad is like our Shopska salad, except that in addition to tomatoes, cucumbers, onions and cheese, our neighbors put green olives, lettuce, oregano and olive oil instead of oil.
Kyopoluto in Greek can not be defined as ingredients at all - in some places it is made only from chopped roasted eggplant, parsley, salt, olive oil, vinegar and garlic. In other parts of the country, tomatoes or tomatoes and peppers are added to the mixture. They even put cheese somewhere. The difference is that the Greeks chop it, and we grind it.
Greek casserole differs from Bulgarian in that its main ingredient is not potatoes, but eggplant.
However, there is a big difference between the crumbs. While pork is revered in Bulgaria, lamb is revered in Greece. The most obvious difference with spices is that our southern neighbors put oregano on almost every pot, and we fall for the savory.
The Greeks are dying to scatter with handfuls all kinds of greens such as parsley, dill, devesil, mint.
Salad vegetables, whether fresh or blanched, are mandatory on their table. The typical dressing for their salads, which is a little different from ours, is made of olive oil, vinegar, red wine, finely chopped capers.
Fish and seafood - mussels, cuttlefish, octopuses make up at least a third of their weekly menu. Olives and goat cheese are a must on the Greek table.
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