 Homemade & organic pastas (Offer to Sell)
Trade Lead Description:
An egg-and-milk infused pasta, made either with semolina flour or bulgur and a little wheat flour. It is a specialty of Thrace in northeastern Greece, and is surely one of the most fascinating Greek regional pasta products. Like trahana, it is prepared at the end of the summer. Eggs, milk and a little salt are mixed together in a large basin. Bulgur or semolina is added to the liquid, (the former is soaked in the liquid to soften it). Then regular flour is mixed in until a dense mass forms. This is then rubbed a little at a time between the palms of the hands to get the characteristic tiny ball-like shape. The little balls are left to dry on cotton sheets, turned over several days so that they don't stick together, and, finally, when rock hard, they are stored in cotton sacks. Kouskousi is cooked like pasta, to accompany chicken or other meat swimming in rich fragrant sauces. Sometimes it is added to soup or stew as a thickener, because, like trahana, is dry milky heart breaks down and
Posted from Greece - Thessaloniki on 14 May, 2008
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