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Greek vs Danish food & cuisine

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Greece

VS

Denmark

Greece

Denmark

The average Greek daily plate size is

The average Danish daily plate size is

2503 g.
2607 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 302 G

WHEAT

223 G

RICE

14 G

CORN

14 G

BARLEY

0 G

RYE

35 G

OATS

16 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 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 818 G

PULSES

3 G

VEGETABLES

369 G

STARCHY ROOTS

184 G

FRUITS

227 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 191 G

POULTRY

63 G

PORK

57 G

BEEF

66 G

MUTTON AND GOAT

2 G

OTHER MEAT

2 G

OFFALS

1 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 80 G

FISH

57 G

SEAFOOD

23 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 992 G

EGGS

41 G

MILK AND DAIRY

891 G

ANIMAL FATS

60 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 224 G

NUTS

41 G

SWEETENERS

153 G

SUGAR CROPS

0 G

VEG OILS

16 G

OILCROPS

14 G

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Herbs

BASIL

MINT

OREGANO

ROSEMARY

SAGE

BAY LEAVES

DILL

PARSLEY

THYME

ANGELICA

CHIVES

WILD GARLIC

Greece
Common
Denmark

BASIL

MINT

OREGANO

ROSEMARY

SAGE

BAY LEAVES

DILL

PARSLEY

THYME

ANGELICA

CHIVES

WILD GARLIC

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Spices

CINNAMON

CLOVES

CUMIN

DRY CHILI

BLACK PEPPER

FENNEL SEED

ALLSPICE

CARAWAY

GREEN CARDAMOM

JUNIPER BERRIES

LICORICE

NUTMEG

WHITE PEPPER

Greece
Common
Denmark

CINNAMON

CLOVES

CUMIN

DRY CHILI

BLACK PEPPER

FENNEL SEED

ALLSPICE

CARAWAY

GREEN CARDAMOM

JUNIPER BERRIES

LICORICE

NUTMEG

WHITE PEPPER

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Aromatics

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

CARROT

GARLIC

ONION

CELERY ROOT

PARSLEY ROOT

Greece
Common
Denmark

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

CARROT

GARLIC

ONION

CELERY ROOT

PARSLEY ROOT

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Condiments

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

BLEAK ROE

BUTTER

CREAM

CRÈME FRAÎCHE 

FRUIT VINEGAR

HORSERADISH

MAYONNAISE

MUSTARD

Greece
Common
Denmark

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

BLEAK ROE

BUTTER

CREAM

CRÈME FRAÎCHE 

FRUIT VINEGAR

HORSERADISH

MAYONNAISE

MUSTARD

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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