Avgolemono is a dish that is very dear to my heart. My mother was born in London and moved to Austraila as a ten pound pom in the late 1950′s. She met my Greek father at a dance in Sydney and soon after they married. Mixed marriages were rare in those days and I think that my mother was either very brave or crazy because marrying my father meant marrying into the Greek community and culture. In between having six children, she managed to learn the Greek language and cuisine. So it came to be that I was taught Mediterranean cooking by my very English mother.
Avgolenono is basically a dish finished with an egg and lemon sauce. Dolmades, cabbage rolls, chicken soup, and lamb are some of the most common dishes finished with this sauce. Although most believe avgolemono to be solely a Greek dish, there are similar versions of avgolemono in Sardinian and mainland Italian cuisine. Abbacchio brodettato alla romana is the most famous dish which is believed to have roots in the early Jewish-Roman culture.