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Pasta ribbons of Pontian origin, made from sheep's milk, eggs, and semolina, this pasta was traditionally made in late summer like trachanas, these noodles were a way of preserving milk and eggs for the winter.

They are also known as γιοφκάδες (giofkades) and γιουφκάδες (gioufkades) in Thrace, Central and Eastern Macedonia, and χυλοπίτα (xylopita) on Lesvos and other islands. Mushrooms are a favourite topping.

Aegean Islands


Pasta, grains and rice


Text © Dana Facaros

Image by amaltheia