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
In Cuisine
Source Avgolemono (Wikipedia)
Source Avgolemono (Wikipedia)
Uses Ingredient
Source Avgolemono (Wikipedia)
Source Avgolemono (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Greece, originated there.
Sources
1. Avgolemono (Wikipedia)
WikipediaSimilar foods section
although often considered a Greek dish, avgolemono is originally Sephardic Jewish
entity record, SubLabel (course)
SubLabel: Soups and Broths
https://en.wikipedia.org/wiki/Avgolemono (dietary-suitability)
Avgolemono 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
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