Avgolemono

Avgolémono over a wrap of cabbage or chard leaves

Avgolemono ( Greek Αυγολέμονο Avgolémono , German 'egg-lemon sauce' , literally, egg-lemon ') is the Greek name of a characteristic sauce from the east of the Mediterranean . The sauce is called Tarbiya in Arabic and Terbiye in Turkish , which literally means treatment or improvement .

Avgolémono is used as a sauce for fish, lamb or vegetables (especially artichoke), but also to round off various casseroles and soups. Soups are also thickened by adding avgolémono.

To make avgolémono, raw egg (or just yolk) is whisked with lemon juice, then hot cooking liquid (e.g. fish broth) is whipped into the mixture.

In the northern Greek region of Macedonia , "Sarmades" ( Σαρμάδες , plural of Sarmas σαρμάς ) are part of the festive Christmas dinner, stuffed cabbage rolls filled with minced, not ground pork and avgolémono. The Thessalian variant “Lachanodolmades” ( Λαχανοντολμάδες ) with a filling made from minced beef and pork and rice is also served with avgolémono.

literature

• Marianthi Milona (author), Werner Stapelfeldt (ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 117.

Individual evidence

1. ^ Alan Davidson: The Oxford Companion to Food . Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 46 ( limited preview in Google Book Search [accessed July 24, 2020]).
2. ^ Richard Hosking : Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 . Oxford Symposium, 2010, ISBN 978-1-903018-79-8 , pp. 202 ( limited preview in Google Book Search [accessed July 24, 2020]).
3. ↑ Marianthi Milona (Ed.), Werner Stapelfeldt (ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 172.