Avgolemono

Mira otros diccionarios:

• avgolemono — [äv΄gō lem′ə nō΄] n. [ModGr < augon, egg + lemōnion, lemon] 1. a Greek soup of lemon juice and beaten eggs blended into a meat stock, containing rice, noodles, etc. 2. a sauce of lemon juice, beaten eggs, and meat stock …   English World dictionary

• avgolemono — ˌävgōˈlemə(ˌ)nō noun ( s) Etymology: New Greek augolemono, from augo egg (from Greek ōion) + lemono, from lemoni lemon more at egg lemon : a soup or sauce made of chicken stock, egg yolks, and …   Useful english dictionary

• avgolemono — noun Etymology: New Greek augolemono, from augo egg + lemoni lemon Date: 1961 a soup or sauce made of chicken stock, rice, egg yolks, and lemon juice …   New Collegiate Dictionary

• Avgolemono — terbiye.It is the typical sauce used on warm dolma and many vegetables, especially artichokes. It is part of some specific stew like dishes such as the Greek pork with celery and the Turkish yuvarlak , added just before serving to thicken and… …   Wikipedia

• avgolemono — /ahv goh lem euh noh /; Gk. /ahv gaw le maw naw/, n. Greek Cookery. a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth. [1960 65; ModGk augolémono, equiv. to augó, abgó egg (pron. avgó), classical Gk tò oión the egg, pl …   Universalium

• avgolemono — noun A family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth …   Wiktionary

• avgolemono — av·go·lem·o·no …   English syllables

• avgolemono — /ˌævgəˈlɛmənoʊ/ (say .avguh lemuhnoh) noun (in Greek cookery) a frothy soup containing lemon juice, eggs and rice. {Greek} …  

• Greek cuisine — Classic Greek salad Traditional Greek …   Wikipedia

• Dolma — is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best known is the grape leaf dolma. Common… …   Wikipedia