Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Goglies

Goglies (tzolia): Southern Euboea’s fresh pasta, a delightful treat with sheep butter and mizithra, versatile for various savory pairings.

Close-up of plateau with uncooked Greek ‘Goglies’ is a fresh pasta like tortellini
Goglies or Kourkoubines

Goglies (or tzolia) is a fresh pasta dish that originates in southern Euboea.
In the arvanitohoria (villages populated mostly by people with Albanian roots), this dish, apart from tzolia, is also known by many other names, such as kourkoubines, dodilies, tzoliges, and koufota. If you have not yet tasted tzolia (or goglies), one of life’s flavorful delights awaits you.

It is a delicacy you can enjoy with your eyes closed, with the aroma of the sheep butter drizzled hot over mizithra, giving it a golden tint, and by hearing the sizzle and the whiff of the fresh pasta as the butter pours over it.

Goglies are made from wheat flour, fresh yeast, some salt and lukewarm water.
They go well with stewed rooster, lamb or rabbit. They can also simply be served with fresh cheese.

Photo: parnesnews.gr

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