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

LINK to the perfect Avgolemono Sauce 

recipe and its uses

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:

Link to Avgolemono Soup

LINK to Avgolemono Chicken Soup

LINK to Creamy Turkey Lemon and Rice Soup

Videos:

LINK to Chicken, Lemon & Rice Soup with VIDEO

LINK to How to Make: Greek Deli's Avgolemono Soup

            Another VIDEO Recipe Link

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LINKS TO PREVIOUS POSTS

LINK to Part 1 - Grits

LINK to Part 2 - Filled Pastries

LINK to Part 3 - Andorra, Catalonia and  Roussillon

LINK to Part 4 - Sauces: Pesto and More

LINK to Part 5 -1 Phyllo

LINK to Part 5 - 2 Phyllo

LINK to Part 6 - Grikos

LINK to Part 7 - Germany, Switzerland and Austria

LINK TO Part 8 - Slovenia, Austria, Italy, 

Croatia and Hungary

LINK to 9-1 - Northern Greece, Bulgaria, Balkan Countries and Turkey