Avgolemono is a family of Greek sauces and soups made from egg yolk and lemon juice mixed with broth and heated until the mixture thickens.
Facts
Classification
Dietary Suitability Origin RegionSephardic Jewish (Iberia) 1 Connections
Expresses Tradition
Source Avgolemono (Wikipedia)
In Cuisine
Source Avgolemono (Wikipedia)
Source Avgolemono (Wikipedia)
Uses Ingredient
Source Avgolemono (Wikipedia)
Source Avgolemono (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Avgolemono (Wikipedia)
WikipediaSimilar foods section
although often considered a Greek dish, avgolemono is originally Sephardic Jewish
Introduction
Avgolemono (Greek: αυγολέμονο or αβγολέμονο literally egg-lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, then reduced.
- In Cuisine: Middle Eastern Cuisine, Wikipedia category list
- In Cuisine: Turkish Cuisine, Wikipedia category list
- Uses Ingredient: Lemon, Infobox main_ingredient field: Eggs, lemon juice, broth
- Uses Ingredient: Egg, Infobox main_ingredient field: Eggs, lemon juice, broth
Expresses Tradition: Passover and Jewish Holiday Foods, Article body
For some Sephardic Jews, this soup (also called sopa de huevo y limón) is a traditional way to break the Yom Kippur fast.
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