Greek cuisine -

[Zeno]

Hmm, very crappy menemen. Tomatoes are too big and clearly undercooked, it missed green peppers.

A simple dish but quite hard to master if you want to get it perfect.

I keep the yolks whole so the eggwhite can cook a bit first before I mix the lot, gently. It has to be fully cooked without turning into an omelet and still be runny. I have become quite an expert over the years.

"Menemen" comes from "Μενεμένη" which was the name of the city where this dish appeared in Anatolia. This city up until the population exchange had next to zero Turks living in it. It's not a Turkish dish. But a Greek one brought to Turkey.

Also: we don't make it with peppers. But with feta.

[CordedWhelp]

One of my favorite ethnic cuisines. Shout out to the Hellenes.

[placebo]

we have almost all of them but with different variant (dishes she posted) except some

I also like the Bulgarian Tarator. This cold soup is the perfect way to cool down this summer! Tarator is a Bulgarian cold cucumber soup that’s super quick and easy to make and so refreshing. If you are a fan of chilled soups like gazpacho, you are going to adore this Bulgarian cucumber soup recipe! It’s made with only a handful of main ingredients and is ready in minutes.



Cucumber: Use English cucumbers for this recipe. Simply cut them into small dice.
Garlic: Freshly minced garlic adds a real punch of flavor.
Dill: Fresh dill works so well with cucumber and adds a wonderful herby flavor that is ever so slightly bitter.
Oil: Use olive oil or extra virgin olive oil. optional but it adds a nice flavor.
Salt and pepper: For seasoning.
Yogurt: Yogurt is the star of this cold soup and makes it really rich and creamy
Water: To dilute the yogurt
Walnuts: For garnish. They add a great crunchy texture.

except walnuts it's exactly same as cacık

[Zeno]

we have almost all of them but with different variant (dishes she posted) except some



except walnuts it's exactly same as cacık

Extemely different ones, for a fact. I also am suspicious of some, but I know the versions are really different, to the point of meaning something different.

[placebo]

Extemely different ones, for a fact. I also am suspicious of some, but I know the versions are really different, to the point of meaning something different.

yes for example you have this



we have this kadayıf (one of my favorite desserts, it's with milk and şerbet (it's something like syrup)



it looks similar but also it's quite different

or these (first ones greek second turkish)


















or


















but spinach pie, fried sardines, sallad with cheese and some looks same.

[placebo]

or this for example our tarhana is with tomato and it looks red not like this.

or this:


(not sure maybe greeks also have our version)

[Zeno]

or this for example our tarhana is with tomato and it looks red not like this.

or this:


(not sure maybe greeks also have our version)

Seafoods are entirely an Greek influence. They scream Greek influence. Turkish cuisine didn't initially have them. For obvious reasons, due to origins.

[Zeno]

yes for example you have this



we have this kadayıf (one of my favorite desserts, it's with milk and şerbet (it's something like syrup)



it looks similar but also it's quite different

or these (first ones greek second turkish)


















or


















but spinach pie, fried sardines, sallad with cheese and some looks same.

The spinach pie is also Greek in origin. Generally, any dough recipe is Greek, because such recipes originate from the era of the early Byzantine Empire.

There are entire cookbooks from the Byzantine Empire that describe recipes suspiciously similar to the spinach and cheese pie, described as "Plakous" (πλακούς), or the placenta cakes.