Καλημέρα – Kaliméra! Greek cuisine has a world reputation of being delicious, hearty and the quintessential Mediterranean food. I have always loved it, although I have not mastered at home, but when I finally visited Greece I thoroughly understood why and that all of it was indeed true!
Athens, besides its historical richness, the imposing ruins and its cheerful ambiance also remains in my top five best places to eat! Well, not only Athens: One day, while visiting the Aegina island, everything was so enjoyable that time passed by in a gorgeous lonely beach and so had the lunch hour, kitchens were already closing. So, Mr. Soup Taster and I started to wander around in the hope to find some gyro spot to grab a bite. Instead, lucky for us, a lovely lady (with a very trained eye for hungry customers) that was seated outside her big home terrace invited us in. As it turned out, it was her own restaurant, and although the kitchen was closed and she was resting outside, she offered to serve us anyway! We could immediately tell that the food was absolutely home-made and she could have been my grand mother would I had been Greek (well, and maybe some years younger, haha); what a delightful experience it was! We had a moussaka and some giant meatballs in tomato sauce that were to die for!
I’ve cooked moussaka before and in summer I usually prepare tzatziki, but that was as far as I went with Greek cooking until today, when I took a step further and prepared this delicious soup: a chicken and rice soup with Avgolemono, a lemon and egg sauce that provides a unique and exquisite texture. This was the first time I made it and it is already among my favourites! This is my quick and easy approach to it, let’s try it?