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Subject Item
dbpedia:Avgolemono
rdfs:comment
Avgolemono or egg-lemon sauce (from Greek: αυγολέμονο or αβγολέμονο), is a family of Mediterranean sauces and soups made with egg 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. It is also widely used in Balkan cuisine.
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Avgolemono
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Eggs,lemonjuice,broth
dbpedia-owl:thumbnail
n6:300
dbpedia-owl:type
dbpedia:Soup dbpedia:Sauce