Avgolemono

Avgolemono

terbiye.

It is the typical sauce used on warm dolma and many vegetables, especially artichokes. It is part of some specific stew-like dishes such as the Greek pork with celery and the Turkish "yuvarlak", added just before serving to thicken and assimilate the cooking juices. In Middle Eastern cuisines, it is used as a sauce for chicken or fish.

As a soup, it usually starts with chicken broth, though meat, fish, or vegetable broths are also used. Typically, rice or soup pasta, such as orzo, are cooked in the broth with thin strips of meat (chicken, for example) before a mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is important to remove the mixture from the heat before adding the egg-lemon mix, in order to avoid curdling. The safest way to prevent curdling is to remove a cup of broth from the pot and let cool a little, then gradually add the egg and lemon juice while beating the mixture vigorously with a fork or whisk; once the broth is frothy, it is gently added back to the pot and the soup is served immediately. Leftover soup will invariably curdle, even if refrigerated or rewarmed. Its taste will not change but the texture and mouthfeel cannot be recovered.

The soup may be made with whole eggs, in which case the whites are often beaten first until stiff, the yolks and then the lemon juice afterwards beaten-in gradually. The chicken stock with rice is then gradually mixed in, as well. Starch is sometimes added as an additional thickener.

ee also

* Soup
* List of soups
* Greek cuisine

Bibliography

* Alan Davidson, "The Oxford Companion to Food", Oxford, 1999. ISBN 0-19-211579-0.


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  • Avgolemono — Vista de cerca de una sopa Avgolemono. Avgolemono es una familia de sopas y salsas muy frecuentes en las cocinas del mediterráneo oriental, elaboradas con yemas de huevo y limón ambas mezcladas en un caldo, calentado hasta que se hace espeso… …   Wikipedia Español

  • avgolemono — ˌävgōˈlemə(ˌ)nō noun ( s) Etymology: New Greek augolemono, from augo egg (from Greek ōion) + lemono, from lemoni lemon more at egg lemon : a soup or sauce made of chicken stock, egg yolks, and …   Useful english dictionary

  • avgolemono — noun Etymology: New Greek augolemono, from augo egg + lemoni lemon Date: 1961 a soup or sauce made of chicken stock, rice, egg yolks, and lemon juice …   New Collegiate Dictionary

  • avgolemono — /ahv goh lem euh noh /; Gk. /ahv gaw le maw naw/, n. Greek Cookery. a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth. [1960 65; ModGk augolémono, equiv. to augó, abgó egg (pron. avgó), classical Gk tò oión the egg, pl …   Universalium

  • avgolemono — noun A family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth …   Wiktionary

  • avgolemono — av·go·lem·o·no …   English syllables

  • avgolemono — /ˌævgəˈlɛmənoʊ/ (say .avguh lemuhnoh) noun (in Greek cookery) a frothy soup containing lemon juice, eggs and rice. {Greek} …  

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  • Dolma — is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best known is the grape leaf dolma. Common… …   Wikipedia

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