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
[3] https://twitter.com/share
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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/shrimp-tomato-and-feta-cheese-garides-saganaki
[9] https://www.gourmed.net/en/recipes/easy-do/olive-and-garlic-spaghetti
[10] https://www.gourmed.net/en/recipes/easy-do/spaghetti-bacon-and-chilli
[11] https://www.gourmed.net/en/recipes/child-friendly/cannelloni
[12] https://www.gourmed.net/en/recipes/all/easy-vegetarian-zucchini-gratin
