Avgolémono

avgolémono literally ‘egg-lemon’, the Greek name of a characteristic E. Mediterranean sauce. The name in Arabic (tarbiya) and Turkish (terbiye) literally means ‘treatment; improvement’. Avgolémono may be used either as a sauce for fish, lamb, or vegetables (particularly artichoke) or as a flavouring in various casserole dishes and soups (which it also thickens).