Interesting. I never think of cilantro and Greek (or turmeric and Greek) as going together. It does look good.
I don't worry about formal cuisine dictates. As a star graduate of L'ecole des Coups Durs, I freely mix my ingredients across cultural lines/norms. You did notice the chopsticks on the plate, right?
As a matter of fact, they caught my eye right off. I first started using them myself back in the 80s when the only place to eat near a new job was Golden Dragon or Wendy's...and I've always loved Chinese food. Even 4 times a week. And I think you and I graduated from the same school...just different campuses
Early in my work life I installed security & access control systems in office buildings in DC (you may have seen Kastle Systems during your stint in the region.) We would install systems on every office in the building, so would be on site for a few months. At one point we did the building that had a well-known Greek restaurant at street level. One of the women who worked in the building was friends with the restaurant owner and she took a liking to the two of us, so every day that we were working on her floor she would bring us each a cup of tea and a big ol' hunk of baklava for breakfast. So very good.
-Leftover Applebee's ribs -Onion rings -Homemade slaw -Fudgesicle The ribs are better than they were last night. I wrapped them in foil with a little water and reheated them at 250° for 1/2 hour, then broiled them.
At least once a week I seem to receive an email with a recipe that looks too good to not immediately try. Tonight it's gonna be a salad and Chef John's Minestrone Soup, with pancetta, cabbage and Swiss Chard. Top with olive oil, Italian parsley and Parm-Reggiano. Bread on the side. I can hardly wait.
-Salad -Chicken legs cooked sous vide, finished on new-to-me Craigslist grill with bbq sauce -Fully loaded baked potato -Steamed broccoli -Fudgesicle