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Greek vs Uzbek food & cuisine

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Greece

VS

Uzbekistan

Greece

Uzbekistan

The average Greek daily plate size is

The average Uzbek daily plate size is

2503 g.
2713 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 516 G

WHEAT

461 G

RICE

26 G

CORN

20 G

BARLEY

8 G

RYE

0 G

OATS

0 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

1 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 1249 G

PULSES

2 G

VEGETABLES

713 G

STARCHY ROOTS

240 G

FRUITS

219 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 124 G

POULTRY

11 G

PORK

0 G

BEEF

84 G

MUTTON AND GOAT

15 G

OTHER MEAT

1 G

OFFALS

13 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 11 G

FISH

11 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 722 G

EGGS

22 G

MILK AND DAIRY

689 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 91 G

NUTS

5 G

SWEETENERS

54 G

SUGAR CROPS

0 G

VEG OILS

31 G

OILCROPS

1 G

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Herbs

BASIL

OREGANO

ROSEMARY

SAGE

THYME

BAY LEAVES

DILL

MINT

PARSLEY

CILANTRO

Greece
Common
Uzbekistan

BASIL

OREGANO

ROSEMARY

SAGE

THYME

BAY LEAVES

DILL

MINT

PARSLEY

CILANTRO

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Spices

CINNAMON

CLOVES

FENNEL SEED

BLACK PEPPER

CUMIN

DRY CHILI

CORIANDER

DILL SEED

NIGELA SEED

PAPRIKA

SAFFRON

SUMAC

TURMERIC DRY

Greece
Common
Uzbekistan

CINNAMON

CLOVES

FENNEL SEED

BLACK PEPPER

CUMIN

DRY CHILI

CORIANDER

DILL SEED

NIGELA SEED

PAPRIKA

SAFFRON

SUMAC

TURMERIC DRY

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Aromatics

CARROT

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

GARLIC

ONION

Greece
Common
Uzbekistan

CARROT

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

GARLIC

ONION

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Condiments

CAPERS

OLIVE OIL

OLIVES

WINE

WINE VINEGAR

HONEY

TOMATO PASTE

YOGURT

CLARIFIED BUTTER

DRIED APRICOTS

DRIED YOGURT

LAMB FAT

PISTACHIOS

RAISINS

SESAME SEEDS

SOUR CREAM

Greece
Common
Uzbekistan

CAPERS

OLIVE OIL

OLIVES

WINE

WINE VINEGAR

HONEY

TOMATO PASTE

YOGURT

CLARIFIED BUTTER

DRIED APRICOTS

DRIED YOGURT

LAMB FAT

PISTACHIOS

RAISINS

SESAME SEEDS

SOUR CREAM

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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