Similar foods are found in
Greek,
Cypriot,
Arab,
Sephardic Jewish,
Turkish,
Balkan and
Jewish-Italian cuisine. In
Sephardic Jewish cuisine, it is called
agristada (
:he:אגריסטדה) or
salsa blanco, and in
Jewish-Italian,
bagna brusca,
brodettato, or
brodo brusco. In
Arabic, it is called
tarbiya or
beida bi-lemoune 'egg with lemon'; and in
Turkish terbiye. It is also widely used in
Balkan cuisine. Although often considered a
Greek dish,
avgolemono is originally
Sephardic Jewish:
agristada has been described by
Claudia Roden as the "cornerstone of Sephardic cooking."
Agristada was made by Jews in Iberia before the
expulsion from Spain with
verjuice,
pomegranate juice, or
bitter orange juice, but not
vinegar. In later periods, lemon became the standard acidic ingredient. In some Middle Eastern cuisines, it is used as a sauce for chicken or fish. Among Italian Jews, it is served as a sauce for
pasta or meat. ==See also==