https://wiki.phantis.com/index.php?action=history&feed=atom&title=Avgolemono 2026-07-13T01:59:10Z Revision history for this page on the wiki MediaWiki 1.35.14 https://wiki.phantis.com/index.php?title=Avgolemono&diff=29964&oldid=prev 2007-10-30T12:03:24Z

<p>New page: &#039;&#039;&#039;Avgolemono&#039;&#039;&#039; is a family of Greek and other eastern Mediterranean sauces made with egg yolks and lemon mixed with broth, heated until they thicken but before they boil, so the egg does...</p> <p><b>New page</b></p><div>&#039;&#039;&#039;Avgolemono&#039;&#039;&#039; is a family of Greek and other eastern Mediterranean sauces made with egg yolks and lemon mixed with broth, heated until they thicken but before they boil, so the egg doesn&#039;t curdle. Avgolemono is the [[Greek language|Greek]] name, meaning egg-lemon; in Arabic, it is called &#039;&#039;&#039;tarbiya&#039;&#039;&#039; or &#039;&#039;beida bi-lemoune&#039;&#039; &#039;egg with lemon&#039;, and in Turkish &#039;&#039;&#039;terbiye&#039;&#039;&#039;.<br /> <br /> It is the typical sauce used on warm [[dolmades]] and [[youvarlakia]], added just before serving to thicken and assimilate the cooking juices. In Middle Eastern cuisines, it is used as a sauce for chicken or fish.<br /> <br /> <br /> ==See also==<br /> <br /> * [[Greek cuisine]]<br /> <br /> ==Bibliography==<br /> <br /> * Alan Davidson, &#039;&#039;The Oxford Companion to Food&#039;&#039;, Oxford, 1999. ISBN 0-19-211579-0.<br /> <br /> {{Credit wikipedia}}<br /> <br /> <br /> [[Category:Greek cuisine]]</div>

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