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Avgolemono Soup and Grilled Chicken and Mango Salad.jpg

Avgolemono (from gr αυγολέμονο or αβγολέμονο[1]) or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. In Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye.