avgolemono
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avgolemono — [äv΄gō lem′ə nō΄] n. [ModGr < augon, egg + lemōnion, lemon] 1. a Greek soup of lemon juice and beaten eggs blended into a meat stock, containing rice, noodles, etc. 2. a sauce of lemon juice, beaten eggs, and meat stock … English World dictionary
Avgolemono — Vista de cerca de una sopa Avgolemono. Avgolemono es una familia de sopas y salsas muy frecuentes en las cocinas del mediterráneo oriental, elaboradas con yemas de huevo y limón ambas mezcladas en un caldo, calentado hasta que se hace espeso… … Wikipedia Español
avgolemono — ˌävgōˈlemə(ˌ)nō noun ( s) Etymology: New Greek augolemono, from augo egg (from Greek ōion) + lemono, from lemoni lemon more at egg lemon : a soup or sauce made of chicken stock, egg yolks, and … Useful english dictionary
avgolemono — noun Etymology: New Greek augolemono, from augo egg + lemoni lemon Date: 1961 a soup or sauce made of chicken stock, rice, egg yolks, and lemon juice … New Collegiate Dictionary
Avgolemono — terbiye.It is the typical sauce used on warm dolma and many vegetables, especially artichokes. It is part of some specific stew like dishes such as the Greek pork with celery and the Turkish yuvarlak , added just before serving to thicken and… … Wikipedia
avgolemono — /ahv goh lem euh noh /; Gk. /ahv gaw le maw naw/, n. Greek Cookery. a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth. [1960 65; ModGk augolémono, equiv. to augó, abgó egg (pron. avgó), classical Gk tò oión the egg, pl … Universalium
avgolemono — av·go·lem·o·no … English syllables
avgolemono — /ˌævgəˈlɛmənoʊ/ (say .avguh lemuhnoh) noun (in Greek cookery) a frothy soup containing lemon juice, eggs and rice. {Greek} …
Greek cuisine — Classic Greek salad Traditional Greek … Wikipedia
Dolma — is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best known is the grape leaf dolma. Common… … Wikipedia
