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Greek vs Irish food & cuisine

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Greece

VS

Ireland

Greece

Ireland

The average Greek daily plate size is

The average Irish daily plate size is

2503 g.
2605 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 354 G

WHEAT

264 G

RICE

16 G

CORN

30 G

BARLEY

14 G

RYE

1 G

OATS

15 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

14 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 884 G

PULSES

4 G

VEGETABLES

350 G

STARCHY ROOTS

217 G

FRUITS

282 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 230 G

POULTRY

73 G

PORK

81 G

BEEF

54 G

MUTTON AND GOAT

9 G

OTHER MEAT

4 G

OFFALS

9 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 58 G

FISH

53 G

SEAFOOD

5 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 754 G

EGGS

29 G

MILK AND DAIRY

703 G

ANIMAL FATS

22 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 325 G

NUTS

19 G

SWEETENERS

234 G

SUGAR CROPS

0 G

VEG OILS

49 G

OILCROPS

23 G

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Herbs

BASIL

DILL

OREGANO

BAY LEAVES

MINT

PARSLEY

ROSEMARY

SAGE

THYME

CHIVES

WILD GARLIC

Greece
Common
Ireland

BASIL

DILL

OREGANO

BAY LEAVES

MINT

PARSLEY

ROSEMARY

SAGE

THYME

CHIVES

WILD GARLIC

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Spices

CINNAMON

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

CLOVES

ALLSPICE

CARAWAY

GINGER

NUTMEG

WHITE PEPPER

Greece
Common
Ireland

CINNAMON

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

CLOVES

ALLSPICE

CARAWAY

GINGER

NUTMEG

WHITE PEPPER

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Aromatics

FENNEL

LEMON

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

ONION

LEEK

Greece
Common
Ireland

FENNEL

LEMON

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

ONION

LEEK

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Condiments

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

BEEF FAT

BEER

BUTTER

CREAM

FRUIT VINEGAR

GRAIN VINEGAR

HP SAUCE

LAMB FAT

MUSTARD

WORCESTERSHIRE SAUCE

Greece
Common
Ireland

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

BEEF FAT

BEER

BUTTER

CREAM

FRUIT VINEGAR

GRAIN VINEGAR

HP SAUCE

LAMB FAT

MUSTARD

WORCESTERSHIRE SAUCE

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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