Avgolemono is a Greek soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolémono translates to “egg-lemon,” in English. It is also part of certain stew-like dishes such as the Greek pork with celery and the Turkish yuvarlak, added just before serving to thicken the cooking juices. In other Middle Eastern cuisines, it is used as a sauce for chicken or fish.
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