CHEESESLAVE

Chicken livers cooked in duck fat and butter, leftover Avgolemono soup, fermented yams with raw butter, egg omelet with avocado and a tiny bit of lacto-fermented salsa, cod liver oil, butter oil, Lugol’s iodine, and her Biokult probiotic.

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Known as Tarbiya in Arabic, and in Turkish, Terbiye, Avgolemono Soup is made from chicken broth, egg yolks (or whole eggs), and lemon.

My friend Ebru, who is Turkish, told me about it in the comments on this blog. I’m going to try it for dinner tonight, along with some hot Italian sausage, sauerkraut, and leftover spaghetti squash. We’ll call this meal pan-European.

It’s usually made with orzo or rice. Obviously I will be leaving those out.

Here’s the recipe (modified from a recipe on Epicurious.com):

4 cups homemade chicken stock
2 eggs, separated
Juice of 1 lemon
Fresh ground black pepper
Sea salt

1. Heat the broth until it boils, then turn down the heat and let simmer.
2. Beat the egg whites until they form medium peaks. Continue to beat and add the yolks and then the lemon juice.
3. Add half (one cup) of the hot chicken broth to the eggs, in a slow, constant stream while continuing to beat so as not to curdle the eggs. Combine the egg mixture back into the broth.
4. Add sea salt and pepper to taste.

Serves 4 (I’m making extra for lunch leftovers)

I think I will also try making some coconut macaroons for dessert.