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/all/farfalle-pasta-smoked-salmon-and-grappa
[9] https://www.gourmed.net/en/recipes/all/egyptian-shredded-phyllo-pie-custard-middle-konafa
[10] https://www.gourmed.net/en/recipes/quick/salted-codfish-vegetables
[11] https://www.gourmed.net/en/recipes/all-recipes/cvarkuse-croatian-little-treats
[12] https://www.gourmed.net/en/recipes/all/garlic-prawns