It's funny how dishes we consider typical of one country, can be closely related to a dish in another country. But the truth is that very few dishes originate from one country only.
Take
komla for instance. In Norway, we consider it 'purely Norwegian'; traditional and typical. But it's very closely related to the
Knödel of the German-speaking world, and the
Cepelinai in Lithuania. After all, grating potatoes, adding flour and salt, and forming them into dumplings is not
brain surgery.
In Northern Germany, the Labskaus is a traditional dish, often eaten with bread. In Norway we have the Lapskaus – almost identical – but we eat it with flatbread. In France, pastry such as les chouquettes is similar to the Norwegian vannbakkels.
Both the Italians and the Chinese cut doughs into strips, which are then cooked and turned into spaghetti or noodles, respectively. Dumplings, although often thought of as purely Chinese, exist in many cultures around the world.
Honestly, if the Greek economy was as good as their food, they'd be as rich as Creuses.
Although pita bread is often catagorized as purely Greek, it's a typical dish all over the Mediterranean and the Middle East, from Jerusalem to Athens. That said, the stuffing and condiments within the pita differs in each region.
