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The avgolemono soup deserves particular praise—a traditional Greek soup featuring chicken, rice, and a lemon-egg broth that’s simultaneously bright and comforting, with a velvety texture that feels ...

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Sear the meat in a hot pan to brown it. Add aromatics (onions, garlic) and liquid (enough to cover halfway). Cover and cook at low heat (150–160°C/300–325°F) until tender (2–4 hours).