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


  1. "Saveurs de Roumanie" (in French). Archived from the original on 2011-12-25.
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