Lamb and Cos Lettuce Casserole

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

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