Similarities and differences about our "National cuisines"

Similarities and differences about our "National cuisines"

• 1.
  "Learning about ourcountries We are united in Europe Our national cuisines" Similarities and Differences Souzana Ioakeimidou Dietitian – Nutritionist
• 2.
  Most of therecipes in Europe and in Balkans are greatly influenced by the 500 year invasion when they were forced to become part of the Byzantine Empire and before that the Roman Empire.
• 3.
  Bulgarian haricot beansalad with sweet and crunchy red peppers and onions, beans and oil. Similar Popular dishes in our countries Greek Mavromatika or Black-Eyed bean salad with Red Onions and Dill
• 4.
  Fasolada (optionally added hamor smoked sausage) A popular bean soup considered the traditional Greek dish. It is typically made from various beans, tomatoes, carrot, onion, celery, dried herbs, and plenty of olive oil. Latvian bean soup with ham Bulgarian Bob chorba (optionally added ham or smoked sausage) usually with mint and paprika Polish White Bean Soup Recipe (Zupa Fasalowa)
• 5.
  An oven-baked ratatouilleof summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and aromatic herbs and seasonings. Optionally served with yogurt or cheese feta Greek Mpriam Turkish Türlü Türlü
• 6.
  Greek Yemista Baked stuffedvegetables. Usually tomatoes, peppers, or other vegetables such as potato and zucchini, hollowed out and baked with a rice and herb filling. Minced meat is also commonly used in the filling. Latvian stuffed peppers are usually made with green Hungarian paprika. Fillings can include pork mince mushrooms, broccoli, herbs, beans, and corn.
• 7.
  Stuffed Vine Leaveswith egg-lemon sauce Greeks Ntolmades, Bulgarian sarma or sarmi, Turkish Sarmak Popular dish across the Balkans. The two main categories concern the stuffing, which could be meat mixture or rice mixture.
• 8.
  Lithuanian Potato Pancakes comprising gratedpotatoes, onion, and eggs mixed together and fried in oil. Rhodian savoury chickpea patties called pitaroudia, with chickpeas, onion, dill and tomatoes, eggs fried in oil.
• 9.
  Greek spanakopita agrispy pastry pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough Polish spinach pierogi with spinach and potato filling. Could be served boiled on fried A savory Bulgarian pastry made with filo dough and stuffed with a light filling of spinach, cheese and eggs
• 10.
  Casserole made of(typically fried) aubergine, potato, and spiced minced meat. There are other, less common variations besides eggplant, such as zucchini. Mousaka is a common Balkan dish
• 11.
  Bulgarian includes potatoes,eggs and minced pork meat and traditional yoghurt on top Greek includes eggplants, and minced meat and béchamel sauce on top Mousakas
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  Food brings peopletogether