the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Egg Lemon Soup (Avgolemono)

6 cups de-fatted chicken stock
1/2 cup uncooked white rice
4 eggs
3 tablespoons fresh lemon juice, strained
2 tablespoons finely chopped fresh mint

Bring the chicken stock to a boil over high heat. Add the rice and simmer, uncovered for about 15 minutes. Reduce heat to low.

Beat the eggs with a whisk until frothy. Add the lemon juice and 1/4 cup of the hot broth. Slowly pour the mixture into the broth, stirring constantly. cook over low heat for 5 more minutes. Soup should be thick enough to coat a spoon. Do not boil. Season with salt and garnish with mint.



Greek Cookbooks

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Greek Recipes

Greek Easter Menu

More Greek Recipes

from Kate's Global Kitchen


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This page modified January 2007