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Avgolemono (Gr****: αυγολέμονο or αβγολέμονο
literally egg–lemon) is a
family of
sauces and
soups made with egg yolk and
lemon juice mixed with broth, heated...
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different ways to
serve orzo. It can be an
ingredient in soup,
including avgolemono, a Gr**** soup, and in
Italian soups, such as minestrone. It can also be...
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koupepia use a
creamy tart
tomato and
cinnamon sauce instead of the Gr****
avgolemono sauce of eggs
mixed with lemons. In Greece, the dish is now
known as dolmades...
- rice are the
additional ingredients besides the
chicken stock to make
avgolemono (αβγολέμονο),
originally a dish from
Jewish cuisine. Food
portal Egg tong...
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similar to that used for
making sarma. They may be
served in
tomato or
avgolemono sauce.
Depending on the
thickness of the sauce, it may be
considered a...
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Zucchini is also
stuffed with
minced meat, rice, and
herbs and
served with
avgolemono sauce. In
several parts of Greece, the
flowers of the
plant are stuffed...
- fufu or on its own. In Greece,
chicken soup is most
commonly made in the
avgolemono ("egg-lemon") fashion,
wherein beaten eggs
mixed with
lemon are added...
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Hortosoupa (greens soup),
vegetable soup that
comes in
numerous versions.
Avgolemono, made with
whisked eggs and
lemon juice that are
combined in a broth....
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seasoned with red wine
vinegar and
garlic (skordostoubi) or
thickened with
avgolemono;
widely believed to be a
hangover remedy.
Pepper soup with
tripe — Nigerian...
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served with the
thick cream known as
kajmak and the egg-and-lemon
sauce avgolemono is also
widely used. Meze are
often served as appetizers, as they are...
