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Greek vs Azerbaijani food & cuisine

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Greece

VS

Azerbaijan

Greece

Azerbaijan

The average Greek daily plate size is

The average Azerbaijani daily plate size is

2503 g.
2368 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

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Grains 313 G

WHEAT

277 G

RICE

21 G

CORN

4 G

BARLEY

4 G

RYE

1 G

OATS

3 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Grains 612 G

WHEAT

556 G

RICE

15 G

CORN

35 G

BARLEY

2 G

RYE

1 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

2 G

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Produce 953 G

PULSES

9 G

VEGETABLES

423 G

STARCHY ROOTS

142 G

FRUITS

379 G

SEA PLANTS

0 G

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Produce 987 G

PULSES

2 G

VEGETABLES

518 G

STARCHY ROOTS

223 G

FRUITS

200 G

SEA PLANTS

0 G

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Meats 219 G

POULTRY

71 G

PORK

73 G

BEEF

40 G

MUTTON AND GOAT

21 G

OTHER MEAT

5 G

OFFALS

9 G

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Meats 113 G

POULTRY

40 G

PORK

2 G

BEEF

35 G

MUTTON AND GOAT

23 G

OTHER MEAT

0 G

OFFALS

13 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 5 G

FISH

5 G

SEAFOOD

0 G

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Eggs and dairy 648 G

EGGS

24 G

MILK AND DAIRY

614 G

ANIMAL FATS

10 G

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Eggs and dairy 464 G

EGGS

26 G

MILK AND DAIRY

420 G

ANIMAL FATS

18 G

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SUGARS, FATS AND NUTS 310 G

NUTS

38 G

SWEETENERS

103 G

SUGAR CROPS

0 G

VEG OILS

77 G

OILCROPS

92 G

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SUGARS, FATS AND NUTS 187 G

NUTS

12 G

SWEETENERS

145 G

SUGAR CROPS

0 G

VEG OILS

27 G

OILCROPS

3 G

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Herbs

BASIL

OREGANO

ROSEMARY

SAGE

BAY LEAVES

DILL

MINT

PARSLEY

THYME

CILANTRO

MARIGOLD

TARRAGON

ZIZIPHORA

Greece
Common
Azerbaijan

BASIL

OREGANO

ROSEMARY

SAGE

BAY LEAVES

DILL

MINT

PARSLEY

THYME

CILANTRO

MARIGOLD

TARRAGON

ZIZIPHORA

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Spices

CLOVES

FENNEL SEED

BLACK PEPPER

CINNAMON

CUMIN

DRY CHILI

BLUE FENUGREEK

CORIANDER

FENUGREEK

GREEN CARDAMOM

SAFFRON

SUMAC

TURMERIC DRY

Greece
Common
Azerbaijan

CLOVES

FENNEL SEED

BLACK PEPPER

CINNAMON

CUMIN

DRY CHILI

BLUE FENUGREEK

CORIANDER

FENUGREEK

GREEN CARDAMOM

SAFFRON

SUMAC

TURMERIC DRY

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Aromatics

CARROT

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

GARLIC

ONION

Greece
Common
Azerbaijan

CARROT

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

GARLIC

ONION

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Condiments

CAPERS

OLIVE OIL

OLIVES

WINE

HONEY

TOMATO PASTE

WINE VINEGAR

YOGURT

DATES

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

PEPPER PASTE

POMEGRANATE MOLASSES

VERJUICE

Greece
Common
Azerbaijan

CAPERS

OLIVE OIL

OLIVES

WINE

HONEY

TOMATO PASTE

WINE VINEGAR

YOGURT

DATES

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

PEPPER PASTE

POMEGRANATE MOLASSES

VERJUICE

Greece

SEASONINGS

For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.

It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.

Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.

SAUCES

TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,

AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.

LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.

SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.

 

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