Avgolemono
It has been suggested that this article should be Agristada. (discuss ) (October 2023) |
Avgolemono (
, heated until they thicken.Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek meatball soup made with rice and meat meatballs that are cooked in liquid. Avgolemono is added to the soup to thicken it.[2] Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent.
As a soup, avgolemono usually starts with
The soup is usually made with whole eggs, but sometimes with just yolks.[
Similar foods
Similar foods are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine.
In
Although often considered a Greek dish, avgolemono is originally Sephardic Jewish: agristada has been described by Claudia Roden as the "cornerstone of Sephardic cooking."[6]
Agristada was made by Jews in Iberia before the expulsion from Spain with verjuice, pomegranate juice, or bitter orange juice, but not vinegar. In later periods, lemon became the standard acidic ingredient.[4]
For some Sephardic Jews, this soup (also called sopa de huevo y limón) is a traditional way to break the Yom Kippur fast.[6]
As a sauce, it is used for warm dolma, for vegetables like artichokes, and roast meats. According to Joyce Goldstein, the dish terbiyeli köfte is made by frying meatballs until they are cooked through, then preparing a pan sauce by deglazing the pan and using the cooking juices to temper the avgolemono, which is served over the meatballs.[7]
In some Middle Eastern cuisines, it is used as a sauce for chicken or fish. Among Italian Jews, it is served as a sauce for pasta or meat.[8]
See also
- List of egg dishes
- List of lemon dishes and beverages
- List of sauces
- List of soups
References
- Λεξικό της Νέας Ελληνικής Γλώσσας,
- ^ "Meatball soup (giouvarlakia)". SBS. 21 September 2012.
- ISBN 978-0-394-71948-1, p. 111
- ^ ISBN 0-470-39130-8, p. 5
- ISBN 0-907325-57-2, p. 349
- ^ a b Emily Paster (October 2, 2019). "This Greek Chicken Soup Has a Surprising Sephardic History". The Nosher (blog).
- Wikidata Q114657881.
- ISBN 0-8118-1969-8, p. 166
Bibliography
- Alan Davidson, The Oxford Companion to Food, Oxford, 1999. ISBN 0-19-211579-0.