Avgolemono (Greece)



  • Black pepper (1 Teaspoon)
  • Flour (3 Tablespoons)
  • Salt (1 Full Tea Glass)
  • Liquid oil (2 Tablespoons)
  • Water (5 Cups of Water)
  • Lemon (2 Pieces)
  • Strained Yogurt (3 Tablespoons)
  • Chicken leg (5 pieces)
  • Dried Mint (2 Teaspoons)
  • Turmeric (1 Teaspoon)
  • Chopped Dill (3 Pinch)


Let's boil the boned chicken thighs well, you can add 2 chicken bouillons to the boiling water. It enhances the flavor. After boiling, take the chickens out, let them cool, and set aside the water. Slice the lemons into rounds and set aside half a glass of lemon juice.

Roast the flour in a mixture of butter and oil. Let's be careful not to burn it. Let's add 3/4 of the chicken broth we set aside to the flour. Let's mix it well with the whisk, then add our lemon juice and lemon slices.

Let's mix the yogurt with the rest of our boiling water and make hot buttermilk and add it to our soup little by little by mixing it quickly with the help of a whisk. In order not to cut the yogurt due to the lemon, it should be fed little by little and mixed quickly.

Let's add salt, black pepper, turmeric, dried mint and dill to our boiling soup, turn off the heat when it gets thick.

Let's eat the chicken thighs that we set aside and add them to our soup. You can serve it by sprinkling some dill on it.

ENJOY YOUR MEAL

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