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/baklavou-mytilini
[9] https://www.gourmed.net/en/recipes/fish-and-bulgur-balls-stuffed-kalamata-olives
[10] https://www.gourmed.net/en/recipes/quick/asparagus-rice-pilaf-sparagopilafo-np
[11] https://www.gourmed.net/en/recipes/quick/eggs-aubergine
[12] https://www.gourmed.net/en/recipes/quick/skewered-lamb-coriander-yogurt