Tzervela

Tzervela is a traditional Greek dish originating from the Epirus region. It is a hearty soup or stew primarily made with chicken or turkey, often featuring a rich, creamy broth. The distinctive characteristic of tzervela is the use of avgolemono, a sauce made from eggs and lemon juice, which is carefully tempered and added to the hot broth to create a velvety texture without curdling.

The main protein component can vary, but chicken is common. The broth is typically seasoned with herbs and spices, contributing to its savory flavor. Some variations may include vegetables such as carrots or celery, though the emphasis is often on the chicken and the avgolemono. The preparation of tzervela requires careful attention to tempering the avgolemono to achieve the desired consistency.

Tzervela is considered a comforting and nourishing dish, often served during colder months or for special occasions. Its preparation reflects the culinary traditions of Northern Greece, where egg and lemon sauces are a staple in many dishes. The dish's name itself is believed to have roots in the Balkan region. It is a testament to the simple yet flavorful ingredients often found in Greek home cooking.