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Avgolemono: Difference between revisions
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[[File:Avgolemono Soup and Grilled Chicken and Mango Salad.jpg|thumb|350px]] | [[File:Avgolemono Soup and Grilled Chicken and Mango Salad.jpg|thumb|350px]] | ||
'''Avgolemono''' (from gr αυγολέμονο or αβγολέμονο | '''Avgolemono''' (from gr αυγολέμονο or αβγολέμονο<ref>Babiniotis, [[Babiniotis dictionary|Λεξικό της Νέας Ελληνικής Γλώσσας]]</ref>) or '''egg-lemon sauce''', is a family of [[Mediterranean cuisine|Mediterranean]] [[sauce]]s and [[soup]]s made with [[egg (food)|egg]] [[yolk]] and [[lemon]] juice mixed with broth, heated until they thicken. In [[Arabic language|Arabic]], it is called '''tarbiya''' or ''beida bi-lemoune'' 'egg with lemon'; and in [[Turkish language|Turkish]] '''terbiye'''. | ||
<references/> | <references/> | ||
Latest revision as of 18:24, 23 March 2016
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.
- ↑ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας