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Greek vs Portuguese food & cuisine

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Greece

VS

Portugal

Greece

Portugal

The average Greek daily plate size is

The average Portuguese daily plate size is

2503 g.
2419 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

Even with such external influences, the Portuguese remained mostly faithful to their local foodways. The essence of Portuguese cuisine lies in its simplicity and respect for hearty, rustic dishes born from land and sea: an extraordinary variety of seafood, dedication to slowly-simmered flavors, and rich, hearty stews – all unpretentious food that prioritizes quality ingredients over complexity.

When in Portugal, expect a big portion, where at the center is bread and wine followed by soup and the main course of stews, grilled meats, or seafood, served with rice and potatoes on one plate.

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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 383 G

WHEAT

265 G

RICE

47 G

CORN

48 G

BARLEY

8 G

RYE

8 G

OATS

6 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

1 G

Unlike their Mediterranean neighbors, the Portuguese consume fewer wheat-based cereals, instead favoring corn and rice. This dietary distinction is further shaped by Portugal’s strong emphasis on fish, seafood, and meat, which naturally reduces the cereal grains in daily eating. Despite this overall pattern, bread remains a critical staple—Portuguese so appreciate their bread that it accompanies every meal of the day.

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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 931 G

PULSES

10 G

VEGETABLES

345 G

STARCHY ROOTS

175 G

FRUITS

323 G

SEA PLANTS

0 G

Portugal has a never-ending affair with potatoes, as potatoes are featured in almost every dish. It is likely to find both rice and potatoes as side dishes on the same plate. Portuguese justify it that a high carb combination provides you with the energy to explore countries.

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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 270 G

POULTRY

85 G

PORK

108 G

BEEF

57 G

MUTTON AND GOAT

6 G

OTHER MEAT

2 G

OFFALS

12 G

Portuguese meat consumption is relatively high within the Mediterranean. When combining meat and fish consumption, Portugal ranks among the world’s top five consumers. The average Portuguese person consumes approximately 430 grams of animal protein daily – translating to an impressive 157 kilograms per person annually.

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 164 G

FISH

120 G

SEAFOOD

44 G

Portugal is a seafaring nation with a well-developed fishing industry, and it reflects well on Portuguese tables.
The average Portuguese consumes 60 kilos of fish and seafood yearly—3.5 times more than the typical world citizen!

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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 492 G

EGGS

29 G

MILK AND DAIRY

435 G

ANIMAL FATS

28 G

Like in many Western cultures, milk and dairy are commonly used plain, fermented to yogurt, or as an ingredient in dishes: sauces, pastries, desserts, custards, and puddings use milk or cream as a primary ingredient. Portugal has rich cheese-making traditions, made from cows, goat, or sheep’s milk. Usually, these are very strongly flavored and fragrant.

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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 179 G

NUTS

22 G

SWEETENERS

84 G

SUGAR CROPS

0 G

VEG OILS

54 G

OILCROPS

19 G

Overall, Mediterranean countries are famous for loving and producing nuts, and though Portugal is slightly below the regional average, they still consume around 8 kilos of nuts per person per year.

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Herbs

BASIL

DILL

MINT

SAGE

BAY LEAVES

OREGANO

PARSLEY

ROSEMARY

THYME

CILANTRO

LEMON VERBENA

MARJORAM

Greece
Common
Portugal

BASIL

DILL

MINT

SAGE

BAY LEAVES

OREGANO

PARSLEY

ROSEMARY

THYME

CILANTRO

LEMON VERBENA

MARJORAM

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Spices

FENNEL SEED

BLACK PEPPER

CINNAMON

CLOVES

CUMIN

DRY CHILI

CORIANDER

NUTMEG

PAPRIKA

SAFFRON

SMOKED PAPRIKA

Greece
Common
Portugal

FENNEL SEED

BLACK PEPPER

CINNAMON

CLOVES

CUMIN

DRY CHILI

CORIANDER

NUTMEG

PAPRIKA

SAFFRON

SMOKED PAPRIKA

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Aromatics

CELERY STALKS

FENNEL

CARROT

GARLIC

LEMON

ONION

ORANGE

TOMATO

BELL PEPPERS

CHILI PEPPERS

Greece
Common
Portugal

CELERY STALKS

FENNEL

CARROT

GARLIC

LEMON

ONION

ORANGE

TOMATO

BELL PEPPERS

CHILI PEPPERS

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Condiments

HONEY

TOMATO PASTE

YOGURT

CAPERS

OLIVE OIL

OLIVES

WINE

WINE VINEGAR

PORK FAT

Greece
Common
Portugal

HONEY

TOMATO PASTE

YOGURT

CAPERS

OLIVE OIL

OLIVES

WINE

WINE VINEGAR

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.

 

Portugal

SEASONINGS

Portuguese seasoning traditions share many herbs with its Mediterranean neighbors. Portugal stand out in Southern Europe for its extensive use of cilantro, using it in countless traditional dishes. Parsley also dominate the herbal profile, cinnamon, vanilla, and nutmeg enhance pastries; while pepper, bay leaves, cumin, and paprika add distinctiveness to savory dishes. Onions, garlic, and tomatoes form the aromatic base, complemented by olive oil, butter, and grape-based wine vinegar.

SAUCES

While Portuguese cuisine is not known for being spice-hot, it has a unique fiery signature sauce unmatched in southern Mediterranean cooking: PIRI-PIRI (or PERI-PERI). The key ingredient, the spicy Bird’s Eye chili, was introduced to Portugal through its colonial ties with Africa. Portuguese sailors brought these small, intensely hot peppers back to Europe, where they became a staple in Portuguese cuisine—unlike in other Mediterranean tradition. The sauce blends chilies, lemon, pepper, garlic, salt, onion, bay leaves, vinegar, and olive oil, and is paired with flame-grilled chicken (frango piri-piri), seafood, rice, and vegetable dishes.

MOLHO VERDE – A green sauce with olive oil, garlic, parsley, and vinegar or lemon juice, commonly served with grilled fish.

VINHA D’ALHOS – A marinade-like sauce of wine vinegar, garlic, bay leaves, and paprika used for pork and other meats.

ALHADA – A garlic-olive oil emulsion sometimes enhanced with cilantro, used particularly with shellfish dishes like amêijoas à Bulhão Pato.

MOLHO DE VILÃO – a traditional sauce from Azroes, made of garlic, onions, olive oil, paprika, vinegar, and sometimes white wine. A tangy sauce paired with grilled meats, particularly pork, gives a rich, smoky flavor.

REFOGADO – Not strictly a sauce but a flavor base of sautéed onions, garlic, bay leaf, olive oil and sometimes tomatoes that starts many Portuguese dishes.

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