INTERNATIONAL: BORDERLESS CUISINE 9 - Balkan Cuisine - AVGOLEMONO Sauce or Soup - Balkan Links, Photos, Recipes and Videos

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 cuisine
Bosnia 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


                     LINK to creamy-turkey-lemon-and

                             -rice-soup from KQED

               Greek Inspired Chicken, Lemon & Rice               Soup with Video
(with links to a few other soups)

No comments:

Post a Comment