A type of Greek pasta made from a fermented mixture of semolina grain, eggs and either milk or yoghurt, for a sweet or sour result respectively, and mixed into a thick soup, with or without tomato.
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[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/tomate-verde-tomatillo
[7] https://www.gourmed.net/en/glossary/trout
[8] https://www.gourmed.net/en/recipes/chicken-fillets-oven-orange-juice
[9] https://www.gourmed.net/en/recipes/apple-tarte-tatin
[10] https://www.gourmed.net/en/recipes/all/bitter-chocolate-cake-rum-and-honey
[11] https://www.gourmed.net/en/recipes/quick/smooth-venus-and-orange
[12] https://www.gourmed.net/en/recipes/all/mediterranean-home-made-dumplings-turkish-manti
