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Turks and Greeks culinary traditions are similar as a result of the Ottoman heritage. Ottoman Cuisine could be described as a fusion of Turkic, Arabic, Greek, Persian and Armenian cuisines.
Olive oil is very common in both cuisines and key vegetables include tomato, garlic, onions, green peppers and eggplant. Greek foods also consist of potato and okra, meanwhile Turkish foods often contain lentils and beans. Vital elements in both cuisines are yogurt, cheeses and nuts.
Beef tend to be a rarity in Greece compared to sheep and goat dishes because of the terrain there. Fish dishes are common on the coast and islands. In Turkey, meat is often minced into vegetable dishes. Favored spices for both cuisines include oregano, mint and thyme. Greek flavor is also characterized by the use of nutmeg, dill and bay leaves, and Turks use a lot of parsley, cumin, and paprika. Greeks often use sweet spices in meat dishes, for example cinnamon and cloves in stews. Dessert items are dominated by nuts and honey. Southeast Turkey is famous for its kebabs, mezes and dough-based desserts such as baklava.
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Classes Taught Spring-07 Classes
Taught Fall-06 Classes Taught Fall-07