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Post by t-bob on Dec 1, 2021 11:32:13 GMT -5
I didn't know about this one.... my restorative :-)
A family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
Avgolemono or egg-lemon, is a family of Mediterranean sauces and soups made with egg 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. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco. It is also widely used in Balkan cuisine.
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Post by Rob Hanesworth on Dec 1, 2021 11:52:24 GMT -5
Thanks, Bob, but at 74 I think I have acquired most of the words I will ever need and this isn't one of them.
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Post by Russell Letson on Dec 1, 2021 12:10:15 GMT -5
It is if you want to optimize your dining experience at a Greek restaurant. I can happily skip the flaming cheese (and the accompanying Opa!) if I get a nice bowl of avgolemono soup.
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Post by theevan on Dec 1, 2021 12:21:45 GMT -5
It is if you want to optimize your dining experience at a Greek restaurant. I can happily skip the flaming cheese (and the accompanying Opa!) if I get a nice bowl of avgolemono soup. You and me both. I regularly smuggled a bowl of the elixir to Nancy when she was in the hospital. My favorite soup. |
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Post by Rob Hanesworth on Dec 1, 2021 12:37:18 GMT -5
It is if you want to optimize your dining experience at a Greek restaurant. I can happily skip the flaming cheese (and the accompanying Opa!) if I get a nice bowl of avgolemono soup. We have a Greek restaurant named "Opa!" near me. I have been twice. Now I optimize my dining experience by avoiding it and all other Greek restaurants. |
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Post by dradtke on Dec 1, 2021 12:38:01 GMT -5
Our daughter-in-law's family is Greek. This is a staple at their house.
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Post by John B on Dec 1, 2021 13:04:28 GMT -5
Our daughter-in-law's family is Greek. This is a staple at their house. I have never found soup to adequately secure two or more pages of paper together. |
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Post by Deleted on Dec 1, 2021 15:43:09 GMT -5
Sarad was originally Saraidaris.
I was raised on Spanakopita, Avgolemono, tons of oregano, lamb chops, leg of lamb, rack of lamb,and my Mom's Greek stew with beef, onions, potatoes, carrots, cinnamon and gouda cheese.
There is one authentic Greek restaurant here. The menu is limited but good
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