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Cypriot vs Turkish food & cuisine

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Cyprus

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Turkey

Cyprus

Turkey

The average Cypriot daily plate size is

The average Turkish daily plate size is

1948 g.
2656 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

One may associate Turkish cooking with meat foods, such as the worldwide known kebabs, which are a great specialty of this country. However, the backbone of the local diet is slightly different from the first impression – the vegetables, grains, and fruits – all plant-based foods on plates every day. Fish, seafood, and meat account for only 5% of the ration and are often indulged during festive occasions rather than daily. Yogurt, on the other hand, is essential to nearly every meal. If yogurt is not on the plate, it is probably in a glass next to a meal – in the form of ayran, a national fermented milk drink.

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Grains 418 G

WHEAT

340 G

RICE

21 G

CORN

28 G

BARLEY

20 G

RYE

0 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

8 G

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Grains 555 G

WHEAT

457 G

RICE

43 G

CORN

49 G

BARLEY

0 G

RYE

6 G

OATS

0 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 G

Wheat dominates Turkish grain consumption, especially in the western regions where temperate climate and fertile soil favor its cultivation. This western preference for wheat also reflects centuries of contact with Mediterranean and European wheat-based cuisines.

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Produce 531 G

PULSES

7 G

VEGETABLES

253 G

STARCHY ROOTS

57 G

FRUITS

214 G

SEA PLANTS

0 G

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Produce 1228 G

PULSES

35 G

VEGETABLES

701 G

STARCHY ROOTS

133 G

FRUITS

264 G

SEA PLANTS

0 G

Turkey is a place for a vegetarian to thrive. Countless vegetable dishes and side preparations, all made from locally grown greens. Fresh, fried, roasted, stuffed, and served with garlic-infused yogurt, vegetables are the essence of Turkish cuisine. Veggie consumption is second highest within Mediterranean countries (after Tunisia).

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Meats 218 G

POULTRY

78 G

PORK

104 G

BEEF

19 G

MUTTON AND GOAT

12 G

OTHER MEAT

1 G

OFFALS

4 G

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Meats 109 G

POULTRY

55 G

PORK

0 G

BEEF

42 G

MUTTON AND GOAT

8 G

OTHER MEAT

0 G

OFFALS

4 G

Common meats in Turkey are beef, mutton, lamb, goat, and chicken; pork is omitted. Minces are popular, as this form can absorb many flavors, provide a singular texture for grilling, and allows more economical cuts to become tender. Chicken has recently become the most popular meat due to its versatility and affordability, though beef, lamb, and goat have always been preferred as specialties.

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Fish and seafood 69 G

FISH

43 G

SEAFOOD

26 G

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Fish and seafood 15 G

FISH

13 G

SEAFOOD

2 G

As a country surrounded by four seas and abundant with creeks, rivers, and lakes, Turkey has plentiful access to fish and seafood, yet domestic consumption is low. Turkey is a big nation with a lot of population living far from coastlines, focusing on terrestrial staples.

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Eggs and dairy 480 G

EGGS

22 G

MILK AND DAIRY

446 G

ANIMAL FATS

12 G

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Eggs and dairy 557 G

EGGS

27 G

MILK AND DAIRY

523 G

ANIMAL FATS

7 G

Though it is difficult to trace the exact roots of the origin of yogurt and attribute it to a particular ethnic group, Turkey and the Middle East are the areas pinpointed most frequently. Turkish yogurt dates back 4000 years; it was likely first made by nomads who herded sheep and goats and found a way to preserve dairy products longer in air temperature. Also, yogurt was easier to digest than milk because of bacteria breaking down the lactose in milk (yogurt was the first probiotic). Once found, yogurt quickly spread throughout the Middle East, becoming and remaining a staple.

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SUGARS, FATS AND NUTS 232 G

NUTS

10 G

SWEETENERS

163 G

SUGAR CROPS

0 G

VEG OILS

43 G

OILCROPS

16 G

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SUGARS, FATS AND NUTS 192 G

NUTS

29 G

SWEETENERS

82 G

SUGAR CROPS

0 G

VEG OILS

62 G

OILCROPS

19 G

Turkish desserts are characterized by their richness and complexity of textures. In contrast to many Western desserts that focus on butter and subtle sweetness, Turkish desserts are unapologetically sweet, often made with syrups, honey, or fruit molasses. sprinkled or stuffed with pistachios, walnuts, hazelnuts.

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Herbs

PURSLANE

ROSEMARY

BAY LEAVES

MINT

OREGANO

PARSLEY

THYME

DILL

Cyprus
Common
Turkey

PURSLANE

ROSEMARY

BAY LEAVES

MINT

OREGANO

PARSLEY

THYME

DILL

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Spices

ALLSPICE

BLACK PEPPER

CINNAMON

CLOVES

CORIANDER

CUMIN

DRY CHILI

MAHLAB

NUTMEG

SUMAC

Cyprus
Common
Turkey

ALLSPICE

BLACK PEPPER

CINNAMON

CLOVES

CORIANDER

CUMIN

DRY CHILI

MAHLAB

NUTMEG

SUMAC

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Aromatics

FENNEL

GARLIC

LEMON

MASTIC

ONION

ORANGE

TOMATO

ROSEWATER

Cyprus
Common
Turkey

FENNEL

GARLIC

LEMON

MASTIC

ONION

ORANGE

TOMATO

ROSEWATER

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Condiments

CAROB SYRUP

HONEY

OLIVE OIL

OLIVES

POMEGRANATE MOLASSES

TAHINI

TOMATO PASTE

WINE VINEGAR

YOGURT

CLARIFIED BUTTER

PEKMEZ

PEPPER PASTE

Cyprus
Common
Turkey

CAROB SYRUP

HONEY

OLIVE OIL

OLIVES

POMEGRANATE MOLASSES

TAHINI

TOMATO PASTE

WINE VINEGAR

YOGURT

CLARIFIED BUTTER

PEKMEZ

PEPPER PASTE

Turkey

SEASONINGS

Turkish cuisine focuses on subtlety with spices. Unlike Persian or Arabic cuisines, which can be more aromatic and spice-forward, Turkish cuisine is more about balance—using paprika, cumin, sumac, and mint to elevate but not overpower dishes. While in the Southern European Mediterranean region, the focus is almost exclusively on fresh herbs, Turkish cuisine embraces dried herbs as well. Some of the most used are dried mint, dill, oregano, and thyme. As for fresh herbs, dill, mint, and flat-leaf parsley are the very frequent trio.

Cumin is indispensable in many traditional meat dishes in powdered form; cinnamon and cloves are pantry musts. Sumac, a red-purple spice from dried and ground berries, is common to add citrusy and tangy sour flavor to dishes; it is often paired with onions and parsley into a staple salad to serve with koftes and kebabs. Crushed chili peppers (pul biber) accompany salt and pepper on the tables, and many dishes may invite a spicy kick with chilies, usually in a flaky form, dark purple-black color, and flavor hints of coffee, chocolate, and molasses.

BAHARAT is a general term for spice mixes in the Middle East, including Turkey. The Turkish version of baharat typically includes cumin, coriander, black pepper, cinnamon, paprika, and cloves. Some regional variations may include allspice, cardamom, or nutmeg.

While ZA’ATAR (zahter in Turkish) is more commonly associated with Levantine cuisine, it also has a Turkish variation. It typically consists of wild thyme, sumac, sesame seeds, and salt, though variations may include oregano or marjoram.

Garlic and onion are used generously fresh, minced, or as a base for sauces and stews. Tomato and pepper pastes (salça) add brightness and character; fruit molasses provide sweetness alongside honey; nigella seeds are popular – their mild flavor reminds thyme, oregano, and anise combination.

SAUCES

CACIK, similar to Greek tzatziki, is a refreshing yogurt-based sauce mixed with finely chopped cucumbers, garlic, olive oil, and mint or dill. Served cold, it’s typically used as a side dish or dip with grilled meats or vegetables or as a cool complement to spicy foods.

EZME is a finely chopped mix of tomatoes, peppers, onions, garlic, parsley, sumac, and red pepper flakes. This spicy and tangy salsa is served as a cold mezze with flatbread or alongside kebabs.

TARATOR is a nut or tahini-based sauce popular in the Middle East. In Turkey, it is made of walnuts, bread, lemon juice or vinegar, ground garlic, and olive oil. It is often served with fried calamari.

ACUKA is a condiment, dip, spread, or sauce and is a staple in southeastern Turkish households (similar to Levantine muhammara). This spread encompasses walnuts, red pepper paste, breadcrumbs, pomegranate molasses, red pepper flakes, salt, olive oil, and cumin and is a spectacular sweet, sour, and umami dip.

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