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Avgolemono
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