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/child-friendly/stuffed-tomatoes-domates-gemistes
[9] https://www.gourmed.net/en/recipes/low-budget/eastern-aubergine-and-tahini-puree-baba-ghanoush
[10] https://www.gourmed.net/en/recipes/chicken-apple-lemon-and-raisins
[11] https://www.gourmed.net/en/recipes/octopus-and-potato-salad-green-beans
[12] https://www.gourmed.net/en/recipes/easy-do/sole-meuniere