This is very popular in Greece. Though historians trace the origins to Iberia (Spain, Portugal, and Andorra) and traveled to Greece with Sephardic Jews who were expelled in 1492.
Αυγολόμονο
/avgolémono/
lit. egg lemon
Serves 4-6
7 cups (1.75 L) organic chicken stock
1 cup (115 g) orzo pasta (not gluten-free) or cooked white rice
3 organic eggs
juice of 1 organic lemon (2 Tbs./30 ml bottled lemon)
organic lemon slices
chopped dill
ένας /éna/ 1. Bring the chicken stock to a boil.
δύο / / 2. Add the pasta and cook about 5 minutes.
(a) Or just add the cooked rice
τρία /tría/ 3. Beat the egg and add the lemon juice + Tbs. (15 ml) of cold water.
τέσσερα /téssera/ 4. Slowly stir int0 the hot chicken stock and remove from the heat.
(a) Do not let the soup boil.
πέντε /pénte/ 5. Garnish with the lemon slices and dill.
έξι /éxi/ 6. It is traditionally served hot or chilled durning the summer.
Καλή όρεξη!
/kalē órexē/
Good appetite!
