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Four to Six
Medium
Published 2016
One of the classic Greek dishes, this is found throughout the country, from the Ionian to the Aegean Sea. The egg and lemon emulsion used to thicken the sauce, known as avgolemono, is a beloved sephardic Jewish touch, enjoyed in Turkish, Greek and Italian dishes of meat and poultry when dairy mixtures for creaminess would be forbidden to combine with the meat. It is an ideal choice for Shabbat evening, because it can be cooked in advance and kept warm until serving. Make sure that the final