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.
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/quick/pastry-pie-small-olive-pies
[9] https://www.gourmed.net/en/recipes/chickpea-and-couscous-croquettes
[10] https://www.gourmed.net/en/recipes/easy-do/figs-anthotiro
[11] https://www.gourmed.net/en/recipes/all/sandwich-grilled-vegetables-formaella-cheese-and-sun-dried-tomatoes
[12] https://www.gourmed.net/en/recipes/child-friendly/mediterranean-yogurt-cream-summer-fruits