Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, avgolemono from zakynthos. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.
Avgolemono from Zakynthos is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Avgolemono from Zakynthos is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have avgolemono from zakynthos using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Avgolemono from Zakynthos:
- Make ready 1 large bird (chicken, rooster or better turkey)
- Prepare 1 cup rice for pilaf
- Take 3 lemons
- Make ready 3 eggs
- Make ready 1 little salt
- Make ready grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera)
- Prepare plenty of pepper
Avgolemono is one of the classic Greek sauces and is traditionally added to stuffed vine leaves, stuffed cabbage, and meatballs with rice. Avgolemono, avgolémono (Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Greek Lemon Chicken Soup aka Avgolemono. Greek Lemon Chicken Soup aka Avgolemono.
Instructions to make Avgolemono from Zakynthos:
- Boil the bird in a pot with slightly salted water that just covers it.
- As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.
- Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly.
- When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!
- Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.
- Serve with plenty of grated cheese and plenty of pepper.
Avgolemono is perfectly suited to evenings when you know warmer climes are coming, but haven't quite arrived. Avgolemono sits squarely in the center of the stew/soup continuum. Avgolemono ("egg-lemon") is a Greek mixture of eggs and lemon In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. Avgolemono (av-go-lemon-o!) is an enriched, silky sauce made of egg yolk, lemon, and a broth of some sort. Here, we bulk it up and turn it into a soup, complete with shredded chicken, lots of dill, and.
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