In turkish cuisine, butter and olive oil are both used, depending on the dish. I always found that fascinating because it goes against the stereotype of a olive

In turkish cuisine, butter and olive oil are both used, depending on the dish. I always found that fascinating because it goes against the stereotype of a olive-oil-based mediteranean diet. As a person from southern germany, I always use clarified butter for frying meat (unless I explicitly follow a recipe that calls for oil). Whenever I am in parts of the world for some time that don't feature it as a product in the dairy section of the supermarket, I go to an indian store and buy some ghee. I wouldn't be surprised if large parts of populations always also used butter if they had dairy. It may not always be the prestigious choice, but I suspect no one let it go to waste.