Meat with Potatoes and Carrots in egg-lemon sauce

1 kg meat (lamb or veal)
4 tablespoons olive oil
2 onions, sliced into thin rings
3 carrots, cut into sticks
1 kg potatoes, cut into quarters
2 - 3 bay leaves
1 teaspoon dried thyme
salt, pepper
2 eggs
juice of 2 lemons

Wash meat and cut into small pieces.

Heat olive oil in a pot and soften onions until they get a little colour. Add meat and brown on all sides. Pour in enough water to cover meat and cook for 30-40 minutes until meat is half done. Add carrots, potatoes, bay leaves, salt and pepper and continue cooking for another 30 minutes.

Prepare egg and lemon sauce: Beat the eggs (first the whites and then the yolks) with the lemon juice until frothy. Add a few ladles of the stock from the pot, beating constantly until the egg and lemon mixture is warm. Remove the pot from the heat, pour in the egg mixture and stir well.

Serve sprinkled with thyme.

Chicken with Parsley in egg-lemon sauce

1 medium-sized chicken
1 kg parsley
5 - 6 tablespoons olive oil
5 - 6 spring onions coarsely chopped
salt, pepper
2 eggs
juice of 2 lemons

Wash parsley and chop it coarsely. Wash chicken and cut into medium pieces.

Heat olive oil in a saucepan and brown onions lightly. Add chicken and brown on all sides for 6-7 minutes. Put in parsley along with 3 cups water and cook for about one hour. When food is ready, season with salt and pepper.

Prepare the egg and lemon sauce (avgolemono): Beat the eggs (first the whites and then the yolks) with the lemon juice until frothy. Add a few ladles of the liquid from the pot, beating constantly until the egg and lemon mixture is warm. Remove pot from heat, pour in the egg mixture and shake the pot to mix the egg-lemon mixture with the food.

This recipe is also made with dill in place of parsley.

Lamb and artichokes in egg-lemon sauce

1 kg lamb
100 ml olive oil 1 medium onion or 3-4 spring onions, coarsely chopped
½ cup finely chopped dill
1 kg artichoke hearts
salt, pepper
2 eggs
juice of 2 lemons

Prepare the artichokes: Remove the leaves and trim them very well leaving only the fleshy middle part, the heart. Rub with lemon and put aside.

Wash meat and cut into pieces removing as much tat as you can.

Heat olive oil in a large pot, put in meat and brown on all sides for a few minutes. Add onion, dill, salt and pepper and 2 cups warm water. Simmer for about 40 minutes and then put in the artichokes. Cook for another 35 to 40 minutes adding more water if necessary.

Once the meat is done, prepare the egg and lemon sauce (avgolemono): Beat the eggs (first the whites and then the yolks) with the lemon juice until frothy. Add a few ladles of the stock from the pot, beating constantly until the egg and lemon mixture is warm. Remove pot from heat, pour in the egg mixture and shake the pot to mix the egg-lemon mixture with the food.

Chickpeas in flour-lemon sauce

½ kg chickpeas
½ cup olive oil
1 medium onion, finely chopped
salt and pepper
1 tablespoon flour
juice of 2 lemons

Soak chickpeas in water overnight. The next day, drain them and rub between your fingers to remove husks. Rinse with cold water.

Heat olive oil in a soup pot and soften onion. Add chickpeas and enough water to cover them and cook for about one hour and a half.

Dilute flour in lemon juice and a little liquid from the pot and pour over chickpeas. Season with salt and pepper to desired taste and stir well. Cook for 5 more minutes.