Greek cuisine -

[Annihilus]

How tarhana is made, incredibly delicious soup.

[Dušan]

Mousakas

Our musaka is a bit different.

[Dušan]

How tarhana is made, incredibly delicious soup.

In our country, tarana is home-made pasta for soup

[Kosteece]

Italian cuisine can top it since it is more universally endorsed around the world. So objectively it is best.

Wow!
Yes, yes, italian cuisine tops french cuisine.
The former's techniques are the ones each and every single chef in the world is taught through training...
Greek cuisine is a very plain cuisine, rightfully ignored by chefs.

[Kosteece]

Our musaka is a bit different.

Are eggplants/aubergines used in the recipe?
I don't see any in the photo.
There is no moussaká without aubergines.

[Kosteece]

How tarhana is made, incredibly delicious soup.

There is nothing ancient turkish about tarhana.
The combination of turkish and ancient is very laughable, if not ludicrous, to boot.
The word is of persian origin etymologically and the balkanic trahana is very different from anatolian/persian tarhana in its preparation.
I tried turkish tarhana once, whilst visiting Constantinople, and it was very different in taste and texture from the balkanic version. I didn't hate it, but wasn't thrilled either. Your tendency of incorporating veggies in the preparation of dried foods, in general, is not ideal, imho.

[wvwvw]

There is nothing ancient turkish about tarhana.
The combination of turkish and ancient is very laughable, if not ludicrous, to boot.
The word is of persian origin etymologically and the balkanic trahana is very different from anatolian/persian tarhana in its preparation.

Hill and Bryer suggest that the term tarhana is related to Greek τρακτόν (trakton, romanized as tractum), a thickener Apicius wrote about in the 1st century CE which most other authors consider to be a sort of cracker crumb. Dalby (1996) connects it to the Greek τραγός/τραγανός (tragos/traganos), described in Galen's Geoponica 3.8.[5] Weaver (2002) also considers it of Western origin.

Trahanas played an important role in the nutrition of previous generations because, in addition to its nutritional value, it was an economic solution, especially in times of war and crisis. However, the past decade has become a gourmet, and it is used in international chef dishes.

[Kosteece]

Hill and Bryer suggest that the term tarhana is related to Greek τρακτόν (trakton, romanized as tractum), a thickener Apicius wrote about in the 1st century CE which most other authors consider to be a sort of cracker crumb. Dalby (1996) connects it to the Greek τραγός/τραγανός (tragos/traganos), described in Galen's Geoponica 3.8.[5] Weaver (2002) also considers it of Western origin.

Trahanas played an important role in the nutrition of previous generations because, in addition to its nutritional value, it was an economic solution, especially in times of war and crisis. However, the past decade has become a gourmet, and it is used in international chef dishes.

The counterargument is that the persian term would not have ended up being spelt tar-hana. Usually, the /tar/ syllable can end up being mispronounced as /tra/.
Still, the balkanic trahana is different from anatolian and persian tarhana.

[wvwvw]

Wow!
Yes, yes, italian cuisine tops french cuisine.
The former's techniques are the ones each and every single chef in the world is taught through training...
Greek cuisine is a very plain cuisine, rightfully ignored by chefs.

It might not be as artful as the French cuisine, but it is far more practical, it is using fresh ingredients, it is simple, tasty and most importantly healthier than most other cuisines.

[wvwvw]

Are eggplants/aubergines used in the recipe?
I don't see any in the photo.
There is no moussaká without aubergines.

It looks yummy but I am not sure whether it can be called moussaka if there's no aubergine in it