Intrepid Group.
Before heading to Turkey, I had no idea of the food that awaited me. In fact, my knowledge of the local gastronomy was limited to Turkish Delight and assumptions about its similarity to Greek cuisine. Boy, was I mistaken.
While it’s true that certain recipes share similarities, like stuffed vine leaves — known as Dolma in Turkish or Dolmades in Greek — the history and geographical location of each country had a great impact on their respective versions. In ancient times, the Greek’s often chose to maintain fresh flavour profiles with lemon, olive oil and oregano, while on the other side of the Aegean, the Turks opted for additions like spices and dried fruit. Both variations are delicious, but taste completely different.
