14 Traditional dishes of Cyprus INGREDIENTS • 200 g mediumgrain rice (glacé) • 1.2 L chicken stock • 5 eggs • 150 ml lemon juice (fresh) • Sea salt, to taste • Freshly ground black pepper, to taste METHOD 1. Bring the chicken stock to the boil in a pot and add the rice. 2. Stir occasionally and cook until the rice is tender (10–12 minutes). 3. Remove the pot from the heat. 4. In a bowl, beat the eggs until frothy. Add lemon juice, salt, and pepper. 5. Gradually pour in one ladleful of hot broth into the eggs while whisking continuously, to temper the mixture and prevent curdling. 6. Slowly whisk in more broth until the egg mixture is warm. 7. Return the egg-lemon mixture slowly to the pot, whisking briskly. 8. If needed, heat the soup gently over very low heat, stirring constantly, but do not allow it to boil. 9. Taste and adjust seasoning with extra salt and pepper. Serve hot. Tips • Avgolémoni is best eaten immediately while creamy and smooth. • In some areas, it is served with a sprinkle of ground cinnamon, freshly boiled chicken or lamb, and a small glass of brandy. Avgolémoni Soup (Egg and lemon soup)
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