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This avgolemono soup recipe is a classic Greek dish made with eggs, lemon, chicken broth, rice and herbs. It's pure comfort food when served with crusty bread. The post How to Make an Authentic ...
Avgolemono (Greek: αυγολέμονο or αβγολέμονο [1] literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek meatball soup made with rice and meat meatballs that are cooked in liquid.
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1. In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and ...
The two inscribed Byblos bronze spatulas. The Byblos bronze spatulas are a number bronze spatulas found in Byblos, two of which were inscribed.One contains a Phoenician inscription (known as the Azarba'al Spatula, KAI 3 or TSSI III 1) and one contains an inscription in the Byblos syllabary.
The article is not about the word 'avgolemono', but about the food, which is shared by many cuisines under many names. --Macrakis 23:08, 15 December 2011 (UTC) Avgolemono has a various use (Ελληνικά, Español, עברית, Nederlands, Polski) procedure is unnecessary to change --Left&run 23:16, 15 December 2011 (UTC)
The marvelous spatuletail is currently (early 2022) treated by worldwide taxonomic systems as the only member of its genus. [3] [4] [5] However, a molecular phylogenetic study of the hummingbirds published in 2014 found that the marvelous spatuletail was embedded in genus Eriocnemis, the "pufflegs". [6]
The specific epithet is Latin for "spatula shaped," a reference to the form of the leaves. [1] This sundew has a large range and occurs naturally throughout Southeast Asia, southern China and Japan, Micronesia, Papua New Guinea, eastern Australia, Tasmania and New Zealand. [1] Variants are often known by the localities in which they are found.