Avgolemono LINK to How to Pronounce Avgolemono is a sauce used with meat and soup and the main ingredients are eggs and lemon
Avgolemono (from Greek: αυγολέμονο or αβγολέμονο or egg-lemon sauce) is a family of Mediterranean sauces and soup made with egg yolk and lemon juice mixed with broth, heated until they thicken.
In Sephardic Jewish cuisine which possibly invented it; It is called agristada or salsa blanco.
In Italian cuisine, it is called bagna brusca, brodettato, or brodo brusco.
In Arab Cuisine, it is called tarbiya or beida bi-lemoune 'egg with lemon.
In Turkish cuisine, it is called terbiye. It is also widely used in Balkan cuisine.
Balkan cuisine may refer to:
(The blue links are clickable)
Albanian cuisineBosnia and Herzegovina cuisine
Bulgarian cuisine
Croatian cuisine
Greek cuisine
Kosovan cuisine
Macedonian cuisine
Macedonian cuisine (Greek)
Montenegrin cuisine
Ottoman cuisine
Romanian cuisine
Serbian cuisine
Slovenian cuisine
RECIPES:
Videos:
Greek Inspired Chicken, Lemon & Rice Soup with Video
Greek Inspired Chicken, Lemon & Rice Soup with Video
(with links to a few other soups)
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