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)

(You can serve this soup if you do not want to cook the original Easter Soup)

5 cups Chicken stock
4 oz. rice, rinsed
2 cups diced chicken
3 eggs
1 teaspoon cold water
Juice of 2 small lemons

Make your own chicken stock, or you can use canned broth. In a large pot bring the stock to a boil add the rice and cook. Cook the rice for about 15 min., until it is tender, add the chicken.

Beat the eggs well with cold water for about 3 min. or until the eggs are slightly frothy. Add lemon juice to the eggs. Beat this until well blended. Remove the stock from heat. Add a few spoonfuls of the hot (hot boiling) stock to the egg mixture, beat quickly or eggs will curdle. Put the egg mixture into the stock, combine and serve.


Copyright © Judy McCann, 1998-2006



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This page modified January 2007