| 翻訳と辞書 |
avgolemono
Avgolemono (from 〔Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας〕) 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. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco.〔Gil Marks, ''The Encyclopedia of Jewish Food'', 2010, ISBN 0-470-39130-8, p. 5〕 It is also widely used in Balkan cuisine.〔Maria Kaneva-Johnson, ''Balkan Food and Cookery'', 1995, ISBN 0-907325-57-2, p. 349〕
==Sauce==
As a sauce, it is used for warm dolma, for vegetables like artichokes, and for stew-like dishes where the egg-lemon mixture is used to thicken the cooking juices, such as the Greek pork with celery and the Turkish ''ekşili köfte''. In some Middle Eastern cuisines, it is used as a sauce for chicken or fish. Among Italian Jews, it is served as a sauce for pasta or meat.〔Joyce Esersky Goldstein, ''Cucina Ebraica: Flavors of the Italian Jewish Kitchen'', 1998, ISBN 0-8118-1969-8, p. 166〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「avgolemono」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|