Відео

Im sorry, but this is jot true! There is perhaps 20% overlap, but it ends there! Greek Cuisine is Richer than turkeys because it has a Coffee Culture, Seafood Culture, Pasta Culture, & they can also eat Pork, Shell Fish, Gamey Meats, & even Cook with Alcohol. This is why turkey’s cuisine is rated # 17 on TasteAtlas & Greece’s is #2 (So close below Italy for Number #1). I have more examples, but you only see a small portion of the Hellenic Cuisine. You can’t compare the Two. 👍🏻

I have always wondered that. Where did they get olive oil in the Turkic steppes? Where did this idea come from that Greek food is just "Turkish" food? What is the validity of it?

@@Kyanoxaita look up where the Turkish people are from. There are no trees, nonetheless olive trees.

No other people on our historied planet ever regarded paradise as lush and bountiful?

@@ahchumanchu yes. But the garden is still Persian. It did not originate in Arabic lands which were mostly desert in the Arabic Peninsula. It Originated in Persia. That's the difference.

@@ahchumanchu Greeks also had gardens, even in Minoan times BTW. They used to bring potted trees into their home during the winter months to ensure their survival and decorate the house with nature (including the wall paintings in the walls). And one more thing, pasta or more aptly maccaroni was not Arabic. It was used after funeral services for the dead in ancient Greece, named after Makaria the daughter of Hades. It was the ultimate comfort food. Hence the word Macaroni, in today's modern terminology, or Makaria is still used. The root of the word itself derives from the Greek words “μακαρ”(macar) and “μακαριτης”(macaritis) which translate as “blessed,” which was used to indicate the deceased. Historical records related to funeral rites in ancient Greece bring us evidence of a particular food, usually barley, served during the funeral of the deceased, to pay homage to his or her journey to the Underworld= Hades, This consisted of a mixture of cereal flours mixed with water and cut into thin pieces, which was cooked and often served with honey (as a symbol of life and sweetness in the afterlife). The hypothesis that the passage of this traditional element, pasta, into the Roman culture led to the birth of a prominent gastronomic identity for this ingredient is quite concrete. Moreover, to reinforce this last theory, another example of ancestral carbohydrates already present in Greece, is that of “Λαγανα”(Lagana): strips of fresh pasta used mainly in layers, with various fillings, baked in casseroles. That’s right, it’s lasagna - and this is also an etymological similarity, as lasagna derives precisely from the Greek word “Lagana.” Kolyva, or Makaria, which we still use in the Greek Orthodox Church in the form of barley for the remembrance of the dead and as a comfort to the living. Stemming from ancient Greece (even Minoan times) as stated above, Makaria or Kollyva is a sweet that is offered in memory of the dead. It usually consists of boiled wheat, pomegranate, coriander and nuts. It is customary in recent years to cover them with powdered sugar. The word comes from the ancient Greek word kollyvos, which was a grain of cereals (and in this sense it was transferred to kollivas). It was also a small coin in meaning. Kollyva/Makaria for the ancient Greeks, were sweets made from boiled wheat. The word "collybus" originally meant the coin of small value, which was placed on the grave. Therefore, today's kollivas, the sweet made and offered in memory of the dead, have ancient origins. What in English today is called Charon's obol is an allusive term for the coin placed in or on the mouthof a dead person before burial in ancient Greece. After the dead were buried, the living relatives offered them honey through a hole on the bottom of the pottery placed on top of the grave, for them to be comforted in Hades. The mourning period lasted for a year in which the family if the dead did not take place in other societal functions. There is a strong symbolic bond between rites of passage and honey. Ancient documents depict and record the substance being used in marriage, birth and especially in death rites. For many cultures, especially Ancient Greeks, it was believed that, “Life was bitter, and death sweet”. We still use honey and nuts and pomegranate in wedding rituals as well in Greece. Like the Minoans who revered the honey bee featured on what is today called the Maria pendant found in the Arceolgical Museum in Crete and later by the Myceneans. In other words, it is to say that the way a society treats its dead, the way it commemorates them, is perhaps the surest indicator of its culture. Like honey and sesame which everyone on my island has to take a bite of right after church wedding services to wish the couple a long life and kiss heir wedding wreaths. And when the couple goes to their new home p, the mother of the house spreads honey on the sides of the door leading into the house and the groom has to step on a pomegranate to spread the seeds as an indication of many offspring. I can tell you the origins of what today is called baklava, based on all of the above: Ancient text: ..ἐν Κρήτῃ δέ, φησίν, πλακουντάριον ποιοῦσιν, ὅπερ ὀνομάζουσι γάστριν. γίνεται δέ οὕτως· κάρυα Θάσια καί Ποντικά καί ἀμύγδαλα, ἔτι δέ μήκων, ἃ φρύξας θεράπευσον καλῶς καί εἰς θυίαν καθαρά τρῖψον ἐπιμελῶς· συμμίξας τε τήν ὀπώραν μάλαξον μέλιτι ἡψημένῳ, προσβαλών πέπερι πλέον καί μάλαξον· γίνεται δέ μέλαν διά τήν μήκωνα. διαπλατύνας ποίησον τεράγωνον· εἶτα σήσαμον λευκόν τρίψας μάλαξον μέλιτι ἡψημένῳ καί ἕλκυσον λαγάνια δύο καί ἓν θές ὑποκάτω καί τό ἄλλο ἐπάνω, ἵνα τό μέλαν εἰς μέσον γένηται, εὖ ῥύθμισόν τε αὐτό. ταῦτα καό ὁ σοφός πεμματολόγος Χρύσιππος. Free translation: On Crete, he says (referring to Chrysippus), they produce a small cake they call gastrin. It is made as follows: Use some Thasian nuts (walnuts), Pontic nuts (hazelnuts) and almonds, along with some poppy seeds; toast them, keeping a close eye on them as you do, and mash them fine in a clean mortar; mix the fruit in and work it smooth along with some reduced honey; add a considerable amount of pepper and work it smooth. It turns out black because of the poppy seed. Flatten it out into a square. Next, grate white sesame seed; work it into a paste with reduced honey; press it into two sheets, putting one on the bottom and the other on top of it so that the black mixture can go in the middle; and assemble it nicely. Thus the wise pastry-expert Chrysippus. (Chrysippus of Tyana was a Greek writer on gastronomy). Modern interpretations of this ancient delight reveal an intricate interplay of flavours, often combining honey and petimezi- a sweetener crafted from grapes. The legacy of Baklavas continues to unfold, echoing the rich tapestry of Greek gastronomic history. Typically, baklava is made with at least four layers of phyllo dough and two to three layers of nuts and syrup. In Greece it is always honey that is the syrup. Some elaborate recipes call for up to 12 layers of phyllo (also a Greek word for fold or layer) dough and five or more layers of nuts and syrup. But Greek bakers and households make it with 33 dough layers, referring to the years of Jesus’ life.

In what century? Name the century... Source...

Tselemendes is from Sifnos island. It's one of the best islands for lovers of gastronomy today ( aka "foodies"). Unforgettable experience.

Well, How could it be Arabic or Persian or Turkish. First, tomatoes were not available in Europe until very late and when they became available people did not eat them because they thought they were poisonous. Potatoes were not available until very recently ... because they came from Latin America. Eggplants were not available until very recently ... because they came from India. Minced meat was not available until very recently ... because the method of mincing came from Persia (Iran). And the besamel cream / sauce also came from Europe very late as well. Therefore, when all the above ingredients and methods came together we created Mousaka, The name is not Greek, it is Arabic and I have no knowledge how this name was selected.

Tomatoes were not available in Europe until very late and when they became available people did not eat them because they thought they were poisonous.

Greece is still Byzantium. That's why it survived.

Only the spiritual ones or the philosophers, the Hoplites needed the meat for strength !