A Greek puree made from yellow split peas, traditionally from the island of Santorini. Served as an appetiser, with olive oil, salt and onion on top.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/fasolada
[7] https://www.gourmed.net/en/glossary/feijoa
[8] https://www.gourmed.net/en/recipes/lime-cheesecake
[9] https://www.gourmed.net/en/recipes/all-recipes/greek-yogurt-souffle
[10] https://www.gourmed.net/en/recipes/easy-do/turkish-spicy-ground-chicken-kebab
[11] https://www.gourmed.net/en/recipes/child-friendly/yogurt-mousse-sour-cherry-preserve
[12] https://www.gourmed.net/en/recipes/quick/meat-patties-pistachio-nuts