The egg and lemon mixture is a tradition in the Mediterranean culture. There are many differents sauces and soups made with this mixture. I have listed below the pronounciationsof this amazing ”egg-lemon” flavor in various Mediterranean cultures .
- “Avgolemono” in Greek
- “Tarbiya” or “Beida bi-Lemoon” in Arabic
- “Terbiye” in Turkish
- “Agristada” in Sephardic Jewish culture
- “Bagna brusca” in Italian
Here is the Suzy Eats’ version of this yummy dish! I have tried to “healthify” it by including fresh ingredients and using olive oil instead of butter
- 2 cups vitamin D/whole milk
- 3 tablespoons cornstarch
- 6 beaten eggs (yolk only) —you can use the whole egg if you would prefer
- 2 quarts (8 cups) chicken stock
- 1/2 cup basmati rice
- 1 tablespoon olive oil
- 3/4 cup lemon juice
- 3/4 teaspoon kosher salt (I like kosher because it adds more flavor; non-kosher is okay as well)
- 1/2 teaspoon pepper
- 1/2 cup chopped fresh parsley
- 1 whole lemon for garnish and serving
1. Pour basmati rice into a bowl and soak for about 15 minutes.
2. Stir the milk and cornstarch together in a large bowl.
4. Add the egg yolks to the mixture and beat the eggs. The mixture should become a yellowish color. (I usually flip the yolk back and forth between the cracked egg to obtain the egg yolk)
5. Bring the stock to a boil. (I used 4 Chicken Broth cubes from Maggi (my favorite brand) and 8 cups of water). Drain the rice and add it to the boiled stock.
6. Lower the stove to medium-low and cook, covered, until the rice is puffy and tender (about 15 minutes).
7. Remove the lid on the soup and reduce the temperature to low. Add the milk, egg mixture. Stir carefully and continue to cook until it thickens for ~5 minutes. Stir in the olive oil, lemon juice, salt, and pepper.
8. Remove from the heat and add parsley and fresh lemon for garnish.