Marlena Spieler

Avgolemono

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Egg and lemon mixed together and then cooled to make a creamy sauce, has long been a traditional favourite of Jews throughout the Mediterranean. This is a traditional break the-fast dish for Yom Kippur.

Ingredients

  • 1.75 litres/3 pints/7½ cups chicken stock
  • 115

Method

  1. Pour the stock into a large pan, and bring to boiling point. Add the pasta and cook for 5 minutes.

  2. Beat the eggs until frothy, then add the lemon juice and a tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock