Greek and Turkish Palate

Greek and Turkish cuisines share much of their food norms, as well as a border. Traditional Greek food is Byzantine, which blends Greek and Roman cookery. The most dominant ingredient is olive oil. Goat, sheep and fish are the primary proteins, as beef is not cultivated as much in the region. Another food component of note is filo pastry, that is used to make the well known dessert Baklava. Other Greek foods that are familiar to the Western palate are Spanakopita (spinach wrapped in filo), Dolmades (stuffed grape leaves), and Gyros (meat roasted on a turning spit) with Tzatziki (yogurt sauce with cucumber and garlic). Don’t forget the Ouzo (anise flavored alcohol)!

Turkish foods owe much to the history of the Ottoman empire, but share links with Arabic, Persian and Greek diets as well. Yogurt and cheeses made from sheep’s milk are artfully prepared here, and rice pilaf and bulgur wheat are common grains. Turks share in the Greek tendency to use abundant amounts of olive oil, as do most Mediterranean peoples. Shish Kebabs are the archetypal Turkish meat dish. Grab some parsley, mint, cumin, and paprika and your ready to spice up a great Turkish dish! You can even use smoked paprika if you’re daring!

Source: The spice house