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
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[2] https://www.gourmed.net/glossary/all
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[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/eykoles-syntages/fistiki-semifreddo
[9] https://www.gourmed.net/syntages/oles/htapodi-marinato-sta-karvoyna-me-salata
[10] https://www.gourmed.net/syntages/gemisi-gia-kreatopita
[11] https://www.gourmed.net/summer-green-salad-peaches
[12] https://www.gourmed.net/syntages/poylerika-kotopoylo-me-ryzi-kai-stafides
