Polish and Greek cuisine bodied in two totally different cultural and historical circles, with access to unique products, which were connected to this countries location and geographical conditions, that is why they are so interesting and specific to each other. It is ideal reason to compare them and check which of them is better for our taste.

Polish cuisine

Polish cuisine formed as a result of a mixed of nationalities which lived in Polish Republic. The most influence has Jewish cousine, French and eastern cousines. It is such a heavy cousine, based on meat and farinaceous dishes. It excels a lot of soups and using fruits, fish and various kind of spices. The phenomenon is using sauerkraut, curd and mushroom.

Starters

– Smalec- liquated of pork fatback, throat or bacon, destinated to direct use.

– Herrings- served with cream, onion or in oil

– Pickled cucumbers- specially ferment cucumbers, served as an appetiser(often with alcohol)

Soups

– Żurek –  farinaceous soup prepared on the basis of meat brew, stiffened by kvass, served with an egg and sausage

– Rosół – thin soup which is meat- vegetable brew, eaten with noodles

Main courses

– Kotlet schabowy – chop dredged the pork loin, one of the most historical polish fare

– Bigos- meal which is mainly made of pickled cabbage and meat

– Pierogi- pieces of slim pastry, filled with various kind of stuffing (sweet or discerning)

Desserts

– Pączki – fried on deep oil, made of a pastry with filling ental

– Faworki – sweet-taste crunchy pastries, always bow- tied

Drinks

-Beer – alcohol in basis of hop and malt with a low percentage of alcohol

-Vodka- mixture of water and ethyl alcohol, it can be pure or gustatory, it orginates in basis of cereals or potatoes

Greek cuisine

Greek cuisine is mostly healthy and easy to made, without any complicated recipes, but in terms of preparing meals also time-consuming. They characterize itselves on rural style. Due to use of olive oil, garlic, big amount of vegetables, grapes’ leaves, fresh herbs they belong to typical Mediterranean cuisine. The important element of meals are Greek wines, which are very valued since the antiquity.

Starters

-Meze – a set of dishes served as appetizers to ouzo (feta cheese, olives, seasonings, cheese, ham, sea food)

-Dolmades – Greek cabbage rolls served cold (minced meat, rice, marinated grapes’ leaves, olive oil)

Soups

-Fakes – Greek soup made from lentil (lentil, tomatoes, garlic, seasonings)

-Awgolemono – soup based on eggs and lemon juice (stock, eggs, lemon)

-Fasolada – vegetarian bean soup (white beans, olive, carrot, celery, tomatoes)

Main courses

-Mousaka – eggplant based casserole (eggplants, tomatoes, minced meat, béchamel)

-Gemists – stuffed peppers (pepper, tomatoes, eggplants)

-Kolokithokeftedes – courgette pancakes (courgette, Kefalotyri cheese, eggs, onion, olive)

Desserts

-Baklawa – filo dough applied with nuts’ layers (walnuts, filo dough, butter, cinnamon, honey)

-Halvah – crumbled oily nuts with an addition of caramel (ground sesame, honey)

Drinks

-Wine – very often served with meals

-Ouzo – anise vodka, hard liquor with 48% of ethyl alcohol

-Coffee – the most popular Greek drink

-Fresko nero – a glass of fresh water served to every guest

-Orgeat – sweet, frigorific drink, usually made from mix of barley and almonds