Avgolemono

Avgolemono

Avgolemono or egg-lemon sauce is a family of Mediterranean sauces and soups made with egg and lemon juice, mixed with broth, heated until they thicken. In Arabic cuisine, it is called tarbiya or beida bi-lemoune. Its consistency varies from near-stew to near-broth. It is often served with rice, chicken, or vegetables.

History

The dish has its roots in the ancient Greek culinary tradition. The name Avgolemono originates from the Greek words 'avgo', meaning egg, and 'lemono', meaning lemon. This dish is a classic example of the ancient Greek principle of mixing opposites: the tangy lemon and smooth egg.

Preparation

The basic recipe for Avgolemono includes chicken broth, rice or orzo, egg yolks, and lemon juice. The egg yolks are tempered by the hot broth, then the mixture is heated until it thickens. In some recipes, whole eggs are beaten together with the lemon juice, then the mixture is slowly heated until it thickens and the flavors are blended.

Variations

There are many variations of Avgolemono in different Mediterranean cuisines. In Turkish cuisine, it is known as terbiye, and it is used as a sauce for chicken or lamb and served with pilaf. In Sephardic Jewish cuisine, a similar dish is called sopa de huevos y limón, and it is served as a soup during Passover.

Cultural significance

Avgolemono is considered a comfort food in many cultures. In Greece, it is traditionally served at Christmas and Easter. In Jewish cuisine, it is often served as a starter for the Passover meal.

See also

• List of lemon dishes and beverages
• List of soups
• List of sauces

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  Avgolemono