Mediterranean Flavors: A Journey Through Greek and Turkish Cooking

While Italy dominates the Western Mediterranean, the Eastern side—Greece and Turkey—shares a deep, interconnected culinary history (thanks to the Ottoman Empire).

This cuisine is characterized by Meze (small plates), charcoal grilling, yogurt, and phyllo dough.

Key Ingredients

• Olive Oil: The lifeblood of the region.
• Lemon: Squeezed on everything.
• Yogurt: Thick, strained yogurt is a staple (Tzatziki/Cacik).
• Herbs: Oregano, Mint, Dill, Parsley.
• Phyllo: Paper-thin dough used for Spanakopita and Baklava.

Meze Culture

Dining is social. Instead of one big plate, the table is filled with small dips and bites:

• Hummus: Chickpea and Tahini dip.
• Baba Ganoush/Melitzanosalata: Smoky roasted eggplant dip.
• Dolma: Grape leaves stuffed with rice and herbs.
• Feta: Simply sliced with oregano and oil.

Variations on a Theme

Many dishes exist in both countries with slight variations:

• Gyro vs. Döner Kebab: Both mean "turn" (vertical rotisserie). Gyro is typically pork (in Greece), Döner is lamb/beef (Turkey).
• Moussaka: The Greek version features layers of eggplant, meat sauce, and Béchamel (creamy white sauce). The Turkish version is often a stove-top stew.
• Baklava: Layers of phyllo and nuts soaked in syrup. Greek often uses honey and walnuts; Turkish often uses sugar syrup and pistachios.

Cooking at Home

The beauty of this cuisine is its simplicity.

1. Marinate chicken or lamb in yogurt, lemon, garlic, and oregano.
2. Skewer and grill.
3. Serve with a simple salad of cucumber, tomato, and feta.

Transport yourself to the Aegean sea with our Greek and Turkish recipes.