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Greek vs Bhutanese food & cuisine

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Greece

VS

Bhutan

Greece

Bhutan

The average Greek daily plate size is

The average Bhutanese daily plate size is

2503 g.
1545 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 695 G

WHEAT

53 G

RICE

471 G

CORN

137 G

BARLEY

20 G

RYE

0 G

OATS

0 G

MILLET

4 G

SORGHUM

0 G

OTHER CEREALS

10 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 456 G

PULSES

16 G

VEGETABLES

171 G

STARCHY ROOTS

168 G

FRUITS

96 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 45 G

POULTRY

13 G

PORK

6 G

BEEF

22 G

MUTTON AND GOAT

1 G

OTHER MEAT

0 G

OFFALS

3 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 18 G

FISH

18 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 198 G

EGGS

21 G

MILK AND DAIRY

168 G

ANIMAL FATS

9 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 133 G

NUTS

57 G

SWEETENERS

45 G

SUGAR CROPS

2 G

VEG OILS

27 G

OILCROPS

2 G

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Herbs

BASIL

DILL

MINT

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

BAY LEAVES

CILANTRO

FENUGREEK LEAVES

JIMBU

Greece
Common
Bhutan

BASIL

DILL

MINT

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

BAY LEAVES

CILANTRO

FENUGREEK LEAVES

JIMBU

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Spices

CLOVES

CUMIN

FENNEL SEED

BLACK PEPPER

CINNAMON

DRY CHILI

ASAFOEDITA

BLACK CARDAMOM

BLUE FENUGREEK

CORIANDER

GREEN CARDAMOM

MUSTARD SEEDS

SICHUAN PEPPER

TURMERIC DRY

Greece
Common
Bhutan

CLOVES

CUMIN

FENNEL SEED

BLACK PEPPER

CINNAMON

DRY CHILI

ASAFOEDITA

BLACK CARDAMOM

BLUE FENUGREEK

CORIANDER

GREEN CARDAMOM

MUSTARD SEEDS

SICHUAN PEPPER

TURMERIC DRY

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Aromatics

CARROT

CELERY STALKS

FENNEL

LEMON

ONION

ORANGE

TOMATO

GARLIC

CHILI PEPPERS

GINGER

Greece
Common
Bhutan

CARROT

CELERY STALKS

FENNEL

LEMON

ONION

ORANGE

TOMATO

GARLIC

CHILI PEPPERS

GINGER

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Condiments

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

CLARIFIED BUTTER

MUSTARD OIL

TAMARIND

Greece
Common
Bhutan

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

CLARIFIED BUTTER

MUSTARD OIL

TAMARIND

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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