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The Best of Greek food for a Turk

About

After couple of years of intense relationship with Greek food; now I am finally ready to make some comments. I will start with some “BEST OF” brand names and update this post anytime there is a new winner. Here we go…


The Best of …

CRETIDA olive oils

Olive Oil is PANTA RHÉI extra virgin from CRITIDA, Kreta: Incredibly nice texture. Soft but thick enough to use it in Greek salad (χωριάτικη σαλάτα). It goes verywell with farm meat. It is the best for the deserts also. Very remarkable extra virgin type and any Italian version on sale out of Italy cannot get even close to it. (Website http://www.critida.com/).

Babatzim 12 year

BABATZIM 12 years Chipouro, Thessaloniki : At the wedding of my sister-in-law I came accross this brand name. Totally by luck, I ordered it and cloud not stop drinking. If you are Turk and if you have a possibility of having it at a dinner, DO not miss it. Incredibly smooth, very heavy, sweat after-taste; incredible. Similar to OLD Klup Raki from Istanbul if you ever had the chance to taste it. (Website http://www.babatzim.gr/). (A Note: Babatzim, which is written as BABACIM means “My Dear Father” in Turkish)

A horiatiki is a must at a taverna

Horiatiki – χωριάτικη (The Greek Salad): Call me crazy but I can never get a better taste from a salad than a Greek Salad, Horiatiki. Very simple, extremely easy to make but taste is immortal. Somewhat similar version is called “Çoban Salatası – Shepherd’s Salad) in Turkey. It is also the most popular one but I like Horiatiki more.

Almonds: It is a fact (for me) that Turkey has the best walnuts and hazelnuts in the world. This knowledge was becoming a stereotype for me until I have eaten almonds from Greece. Still Turkey is the best source for hazelnut or walnut but Greek almonds are the BEST almonds I have ever seen in my life.

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