Jump to content

Scorcolga

From Wikipedia, the free encyclopedia

This is the current revision of this page, as edited by Monkbot (talk | contribs) at 02:13, 29 September 2019 (→‎top: Task 16: replaced (1×) / removed (0×) deprecated |dead-url= and |deadurl= with |url-status=;). The present address (URL) is a permanent link to this version.

(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)

Scorcolga or Scordolea is a thick sauce of Romanian cuisine from the region of Northern Dobruja consisting of a puree of walnuts and bread mashed with milk, salt, pepper, lemon juice and oil. The scorcolga is traditionally served with crayfish.[1]

See also[edit]

References[edit]

  1. ^ "Saveurs de Roumanie" (in French). Archived from the original on 2011-12-25.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Scorcolga&oldid=918518645"