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Greek vs Belgian food & cuisine

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Greece

VS

Belgium

Greece

Belgium

The average Greek daily plate size is

The average Belgian daily plate size is

2503 g.
2445 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 280 G

WHEAT

253 G

RICE

13 G

CORN

3 G

BARLEY

4 G

RYE

3 G

OATS

0 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

4 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 1082 G

PULSES

14 G

VEGETABLES

526 G

STARCHY ROOTS

245 G

FRUITS

255 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 201 G

POULTRY

36 G

PORK

90 G

BEEF

38 G

MUTTON AND GOAT

3 G

OTHER MEAT

5 G

OFFALS

29 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 65 G

FISH

53 G

SEAFOOD

12 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 566 G

EGGS

34 G

MILK AND DAIRY

429 G

ANIMAL FATS

103 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 251 G

NUTS

37 G

SWEETENERS

145 G

SUGAR CROPS

0 G

VEG OILS

54 G

OILCROPS

15 G

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Herbs

BASIL

DILL

MINT

OREGANO

ROSEMARY

BAY LEAVES

PARSLEY

SAGE

THYME

CHERVIL

CHIVES

MARJORAM

SUMMER SAVORY

TARRAGON

Greece
Common
Belgium

BASIL

DILL

MINT

OREGANO

ROSEMARY

BAY LEAVES

PARSLEY

SAGE

THYME

CHERVIL

CHIVES

MARJORAM

SUMMER SAVORY

TARRAGON

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Spices

CINNAMON

CLOVES

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

JUNIPER BERRIES

MACE

NUTMEG

WHITE PEPPER

Greece
Common
Belgium

CINNAMON

CLOVES

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

JUNIPER BERRIES

MACE

NUTMEG

WHITE PEPPER

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Aromatics

FENNEL

LEMON

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

ONION

CELERY ROOT

LEEK

SHALLOT

Greece
Common
Belgium

FENNEL

LEMON

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

ONION

CELERY ROOT

LEEK

SHALLOT

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Condiments

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE VINEGAR

YOGURT

WINE

BEER

BUTTER

CREAM

CRÈME FRAÎCHE 

DUCK FAT

FRUIT VINEGAR

MAYONNAISE

MUSTARD

PORK FAT

Greece
Common
Belgium

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE VINEGAR

YOGURT

WINE

BEER

BUTTER

CREAM

CRÈME FRAÎCHE 

DUCK FAT

FRUIT VINEGAR

MAYONNAISE

MUSTARD

PORK FAT

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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