When Ioannis Bougiouris was an Athens boy, he divided his time between the city he called his hometown and VRESTHENA, a village where his mother grew up.
“We used to go for holidays, for weekends and every summer,” said Bogioulis, a chef/owner of the Zorba kitchen in Zolba.
So his grandmother, Olga, said, “Probably 200,” who lived between the villagers (probably 333 in recent Greek census).
“She was the one who taught my mother cooking, and she always cooked for all children, all grandchildren.”
And when he remembered for a long time, he didn’t remember when he began to learn them.
“It’s like a medicine!” He says. “When someone gets sick, you need a doctor. My grandmother is” I got you. I will make AVGOLEMONO soup. “
The kitchen of Zorba is a mini, but with that Medium fare Mighty | Review
As a matter of course, AVGOLEMONO is a chicken soup that is used by all other cultures in the world during the influenza season.
However, the penicillin’s steamed taiga has a unique twist that gives eggs and lemon in front, and the former gives a silk -like creamy texture, and the latter is a wonderful burst of tart.
In Greece, and in the United States, Avgoremono is considered a standard. This is a special thing that rotates regularly, as in Zorba’s, at least in Zorba’s, at least, as in Zorba’s. I talked about this work -I don’t know that the roots go back to the 10th century and are in the Spanish and its Sepaldy Jewish community.
I didn’t even know. However, the search for knowledge defeated a warm and wonderful rabbit hole for this, which is the last of the 2025 National Soup Monthly series (and on the day it started with a 40 -degree temporary employee!).
Born from a dressing called Agristada, a creamy and enthusiastic accompaniment that complies with Kosha’s diet by combining lemon and eggs, the Jews take them when they are expelled from Spain during the hearing, and the noh’s Emily. It leads to the Mediterranean culture they have settled, such as Turkey, Italy, and Greece, who wrote and introduced pasters.
“The Ottoman Empire diner already had something that liked sour taste …” I wrote the paster. “So it’s not surprising that Agristada has become part of a large -scale Greek and Turkish cuisine due to lemon bite.”
As time goes on, Agristada has transformed into various dishes and seasonings that are still used today in these countries.
“It’s very unique and most important, it’s very healthy,” says Vassilis Coumbaros, a chef/owner of his favorite Taverna OPA.
Like Bougiouris, his personal history of soup begins with his YIA YIA.
“She always boiled chicken and cooked rice … and the eggs you put in just to thicken it.”
According to COUMBAROS, the timing and temperature are secret components.
“After the beginning, you make a miropowa (carrot, onion, celery), put it in hot water with chicken and boil for about 1 hour. The next time you take out the ingredients to succeed, the temperature of the soup. Must be lowered to about 90 degrees. “
In the restaurant, a thermometer is adopted. At home, finger.
“As grandma was doing,” he says. “If her finger can withstand the temperature, she will say it’s good to mix.”
This is because the soup that is too hot cooks instead of relieving eggs.
Some chefs, and both chef grandmother, combined them with some of the cooler soup after beating the yolk and white separately. It is also useful to leave eggs from the refrigerator for spells, and it approaches the room temperature. Stable stirring helps combine eggs and soup before the same slowly and stable technique can be combined with a larger soup in a cooled soup.
Lemon is at the discretion of the chef.
“I make a lot of lemon here at the restaurant. It’s a way of people like it,” says Bougiouris, who skips Mirepoix. Autumn soup chicken and rice will be added later, but in later years, some areas of Greece began to use Orzo instead.
“I like to add dill and small green onions at the restaurant and taste extra taste,” says Kumbarus.
Meaty Beany Chili is a one -pot -based super stew.
Green is always an appetite touch on any plate (he’s not home, children don’t like it), but his grandmother’s recipe is something that everyone loves when the weather gets cold. Say. Or, if you happen to catch.
“If we were sick, or if we had a mild influenza or fever, she always gave me chicken lemon soup,” he says. “It’s a free medicine!”
Open and call Ahhhhh.
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If you go
TAVERNA OPA ORLANDO: 9101 Orlando International Drive, 407-351-8660; OPAORLANDO.com
Zorba Kitchen: Orlando 7325 Lake Ander Hill Road, 407-270-6505; Instagram.com/zorbas_orlando
