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Tuesday, December 22, 2020

INTERNATIONAL: BORDERLESS CUISINE 9-2 - Balkan Cuisine

Avgolemono is a sauce or soup used with meat and soup and the main ingredients are eggs and lemon.

LINK to How to Pronounce Avgolemono







Avgolemono (from Greek: αυγολέμονο or αβγολέμονο or egg-lemon sauce) is a family of Mediterranean sauces and soup made with egg yolk and lemon juice mixed with broth, heated until they thicken. 

LINKS TO INFO ON CUISINES

In Sephardic Jewish cuisine which possibly invented it; It is called agristada or salsa blanco. 

In Italian cuisine it is called bagna brusca, brodettato, or brodo brusco. 

In Arab Cuisine it is called tarbiya or beida bi-lemoune egg with lemon. 

In Turkish cuisine, it is called terbiye. It is also widely used in Balkan cuisine.

Balkan cuisine may refer to the links below: 




(The links above and below are clickable)

Albanian cuisine
Bosnia and Herzegovina cuisine
Bulgarian cuisine

Croatian cuisine
Greek cuisine
Kosovan cuisine
Macedonian cuisine
Macedonian cuisine (Greek)

Montenegrin cuisine
Ottoman cuisine
Romanian cuisine
Serbian cuisine
Slovenian cuisine


RECIPES:







Videos:



            Another VIDEO Recipe Link

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