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Greek vs Macedonian food & cuisine

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Greece

VS

Macedonia

Greece

Macedonia

The average Greek daily plate size is

The average Macedonian daily plate size is

2503 g.
2423 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 378 G

WHEAT

276 G

RICE

10 G

CORN

21 G

BARLEY

65 G

RYE

1 G

OATS

5 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 1260 G

PULSES

13 G

VEGETABLES

755 G

STARCHY ROOTS

171 G

FRUITS

310 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 122 G

POULTRY

51 G

PORK

37 G

BEEF

22 G

MUTTON AND GOAT

2 G

OTHER MEAT

1 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 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 418 G

EGGS

14 G

MILK AND DAIRY

391 G

ANIMAL FATS

13 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 227 G

NUTS

16 G

SWEETENERS

138 G

SUGAR CROPS

0 G

VEG OILS

50 G

OILCROPS

23 G

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Herbs

BASIL

ROSEMARY

SAGE

BAY LEAVES

DILL

MINT

OREGANO

PARSLEY

THYME

MARJORAM

SUMMER SAVORY

Greece
Common
Macedonia

BASIL

ROSEMARY

SAGE

BAY LEAVES

DILL

MINT

OREGANO

PARSLEY

THYME

MARJORAM

SUMMER SAVORY

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Spices

CINNAMON

CLOVES

FENNEL SEED

BLACK PEPPER

CUMIN

DRY CHILI

MAHLAB

PAPRIKA

Greece
Common
Macedonia

CINNAMON

CLOVES

FENNEL SEED

BLACK PEPPER

CUMIN

DRY CHILI

MAHLAB

PAPRIKA

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Aromatics

CELERY STALKS

FENNEL

ORANGE

TOMATO

CARROT

GARLIC

LEMON

ONION

Greece
Common
Macedonia

CELERY STALKS

FENNEL

ORANGE

TOMATO

CARROT

GARLIC

LEMON

ONION

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Condiments

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

HONEY

WINE VINEGAR

YOGURT

FRUIT VINEGAR

PEPPER PASTE

Greece
Common
Macedonia

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

HONEY

WINE VINEGAR

YOGURT

FRUIT VINEGAR

PEPPER PASTE

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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