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Greek vs American food & cuisine

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Greece

VS

United States of America

Greece

United States of America

The average Greek daily plate size is

The average American daily plate size is

2503 g.
2610 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 327 G

WHEAT

233 G

RICE

31 G

CORN

34 G

BARLEY

1 G

RYE

2 G

OATS

16 G

MILLET

0 G

SORGHUM

2 G

OTHER CEREALS

8 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 896 G

PULSES

11 G

VEGETABLES

342 G

STARCHY ROOTS

144 G

FRUITS

289 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 350 G

POULTRY

159 G

PORK

83 G

BEEF

103 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 62 G

FISH

36 G

SEAFOOD

26 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 684 G

EGGS

44 G

MILK AND DAIRY

629 G

ANIMAL FATS

11 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 291 G

NUTS

13 G

SWEETENERS

180 G

SUGAR CROPS

0 G

VEG OILS

78 G

OILCROPS

20 G

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Herbs

BASIL

DILL

BAY LEAVES

MINT

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

CILANTRO

Greece
Common
United States of America

BASIL

DILL

BAY LEAVES

MINT

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

CILANTRO

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Spices

CINNAMON

CLOVES

FENNEL SEED

BLACK PEPPER

CUMIN

DRY CHILI

MUSTARD SEEDS

NUTMEG

PAPRIKA

SMOKED PAPRIKA

Greece
Common
United States of America

CINNAMON

CLOVES

FENNEL SEED

BLACK PEPPER

CUMIN

DRY CHILI

MUSTARD SEEDS

NUTMEG

PAPRIKA

SMOKED PAPRIKA

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Aromatics

FENNEL

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

LEMON

ONION

CHILI PEPPERS

LIME

SHALLOT

Greece
Common
United States of America

FENNEL

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

LEMON

ONION

CHILI PEPPERS

LIME

SHALLOT

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Condiments

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

BUTTER

GRAIN VINEGAR

LIQUID SMOKE

MAPLE SYRUP

MAYONNAISE

MUSTARD

PORK FAT

SUGARCANE MOLASSES

WHISKEY

WORCESTERSHIRE SAUCE

Greece
Common
United States of America

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

BUTTER

GRAIN VINEGAR

LIQUID SMOKE

MAPLE SYRUP

MAYONNAISE

MUSTARD

PORK FAT

SUGARCANE MOLASSES

WHISKEY

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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