Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, avgolemono from zakynthos. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.

Avgolemono from Zakynthos is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Avgolemono from Zakynthos is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook avgolemono from zakynthos using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Avgolemono from Zakynthos:

1. Take 1 large bird (chicken, rooster or better turkey)
2. Take 1 cup rice for pilaf
3. Take 3 lemons
4. Make ready 3 eggs
5. Get 1 little salt
6. Take grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera)
7. Make ready plenty of pepper

And avgolemono soup-which is traditionally made both with egg and lamb-was the centerpiece of I've searched for vegan avgolemono for a long time, and none of the recipes I've seen blown me away. Avgolemono (from Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. In Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. This authentic avgolemono sauce recipe has been a staple in my family for generations.

Steps to make Avgolemono from Zakynthos:

1. Boil the bird in a pot with slightly salted water that just covers it.
2. As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.
3. Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly.
4. When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!
5. Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.
6. Serve with plenty of grated cheese and plenty of pepper.

It's a traditional Greek egg lemon sauce that's very easy to make. Avgolemono, avgolémono (Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Turkish, Arab, Sephardic Jewish, Balkan, and Italian cuisine. Avgolemono is perfectly suited to evenings when you know warmer climes are coming, but haven't quite arrived. Avgolemono sits squarely in the center of the stew/soup continuum.

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