Golden avgolemono with prawns, chicory and rice

Golden avgolemono with prawns, chicory and rice

By
From
New Middle Eastern Food
Serves
8
Photographer
Mark Roper

Egg and lemon sauces and soups are a distinctive feature of both Turkish and Greek cookery. Using eggs to add richness was a common feature of medieval cooking, and the egg–lemon combination is believed to have been a Byzantine idea, taken up by the sophisticated kitchens of the ottoman sultans.

The appeal of avgolemono (as they are known in Greek) or Terbiye (Turkish) sauces and soups is that they are rich and velvety smooth, with a refreshing lemony flavour.

Ingredients

Quantity Ingredient
1.2 litres Crab stock
150g short-grain rice
1/2 teaspoon freshly ground black pepper
4 free-range egg yolks
2 small lemons, juiced
1 cup shredded chicory leaves
1 tablespoon finely chopped dill
1 teaspoon dried mint
240g raw prawn meat
40g unsalted butter
good pinch sweet paprika

Method

  1. Heat the stock in a large, heavy-based saucepan, then add the rice and pepper and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes.
  2. In a small mixing bowl, whisk the egg yolks with the lemon juice. Ladle a spoonful of the hot stock into the egg mixture and whisk gently. Pour this back into the barely simmering soup, whisking continuously. Cook at a bare simmer, whisking gently, until the soup starts to thicken. Be sure not to let the soup boil or the mixture will curdle. Add the chicory, dill, dried mint and prawn meat to the pan and simmer gently for 3 minutes, or until the prawns are barely cooked.
  3. Meanwhile, quickly heat the butter in a small frying pan until it foams, then add the paprika. When ready to serve, ladle the soup into warmed serving bowls and swirl on the sizzling butter.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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