Greece Vs Turkey (Food)

[Kyriakos]

I prefer Greek, because it allows pork

I know Baklava, very sweet dessert. Too sweet for my taste. Its more for people who sugar their coffee. I think its more Turkish than Greek.

The name definitely is NOT greek. Don't know about the origin of the food.

 

[r16]

it is "France" in Greek most possibly as a thing about it coming from the West , the direction of the Franks , because being sailors and all , it is probable that chats in tavernas and whatnot , foreign sailors indicated the true origin was not India .

 

[Kyriakos]

it is "France" in Greek most possibly as a thing about it coming from the West , the direction of the Franks , because being sailors and all , it is probable that chats in tavernas and whatnot , foreign sailors indicated the true origin was not India .

Things have been (mis)named for far stupider reasons... Also the name of the type of "cake" in the "let them eat cake" phrase, was misnamed here as "Spanish bread".

 

[Arwon]

Turkish and Lebanese food is what you find shaved off a rotating pole and wrapped in bread in Sydney and Greek food is the same thing when found in Melbourne

 

[PhroX]

Haven't eaten much Greek food. Not that common here in the UK. What little I've tried has generally been good though.

On the other hand, I'm a big fan of Turkish cuisine Had some good stews and grilled meats from restaurants down the years, and made a couple of dishes myself. And of course nothing beats the obligatory Donner kebab to finish up a heavy night out.

 

[Snowygerry]

I've read that the name turkey was originally applied to an African bird that was imported to Europe via the Ottomans, hence the name. When a similar bird was discovered in the New World, rather than come up with a new name, they just used the same one.

Yes the original (wild) bird is called "Guinea fowl" in English as I understand it, the European explorers "discovered" the domesticated form of it in the East Indies, and when they later saw similar animals in the West Indies they assumed it to be the same.

Thus it was called 'poule d'Inde' (Indian chicken) in French or even 'Calicoet-hen' (kalkoen) in Dutch, after the Indian city Calicut.

Not unlike the way the natives there were first called "Indians" too.

 

[Gorbles]

I knew this was going to be about junk food; but as was already mentioned most of that is arabic.
Probably the only Greek thing in Gyros is its name - comes from it being turned around while roasted.

There's a lot of overlap, like how dolmades (as a name) was taken from Turkish, but the dish dates back further than that. I'd imagine this plays out pretty similarly across Eurasia, given a combination of all land borders and centuries of related conquest and cultural upheavals (through which food is, amusingly, a good strand of history to follow).

I love saganaki myself. Love dishes that come out different depending on whoever's making it. Tzatziki was a bit similar for me, the last time I was in Greece (the islands, never actually been to the mainland). Always just a bit different at each bar or restaurant.

 

[NovaKart]

I love some Turkish dishes like iskender kebap and beyti kebap that have meat with bread and yoghurt. I’m not a big fan of yoghurt in general but I like it here.

I really like kunefe too, not just baklava. And I like the cheese pies they make called pide, a bit like Georgian khachapuri which I like even better. And lahmacun which is thin bread with meat and spices baked into it.

These are specifically Turkish and you can’t really find them elsewhere in the Middle East unless you go to a Turkish restaurant. I heard some Turkish food in the past you couldn’t even find outside of specific areas of Turkey like lahmacun and katmer which is a pastry with honey and pistachio is hard to find outside Gaziantep.

Dolma, the stuffed grape leaves, is hard to find in restaurants in Turkey and Iraq, you really have to get it at someone’s home for some reason. Maybe it just takes too long to prepare.

The mussels stuffed with rice are great too, good street food in Istanbul.

 

[PhroX]

I completely forgot about pide, which is weird as I love them - well, the ones I've had in Turkish restaurants in the UK at least, dunno how well they match to what you can get in Turkey. The concept "dough base with cheese and other toppings" is pretty widespread, but pide is a darn good example of it.

 

[Kyriakos]

If you plan to eat balkavas, you better require to gain 2 or more kilograms ^^

 

[Zardnaar]

I love some Turkish dishes like iskender kebap and beyti kebap that have meat with bread and yoghurt. I’m not a big fan of yoghurt in general but I like it here.

I really like kunefe too, not just baklava. And I like the cheese pies they make called pide, a bit like Georgian khachapuri which I like even better. And lahmacun which is thin bread with meat and spices baked into it.

These are specifically Turkish and you can’t really find them elsewhere in the Middle East unless you go to a Turkish restaurant. I heard some Turkish food in the past you couldn’t even find outside of specific areas of Turkey like lahmacun and katmer which is a pastry with honey and pistachio is hard to find outside Gaziantep.

Dolma, the stuffed grape leaves, is hard to find in restaurants in Turkey and Iraq, you really have to get it at someone’s home for some reason. Maybe it just takes too long to prepare.

The mussels stuffed with rice are great too, good street food in Istanbul.

You can buy dolma here without to much hassle