Chicken soup with almonds
& eggnog

It greatly influenced our place. After all, in the Ottoman Empire the fermentations of peoples and ethnicities that existed could not but touch us, as Hellenes. The greatest cooks were Byzantines, also a multicultural empire. Cosmopolitans and with sphere knowledge, they created exquisite delicacies which reached us, today. The use of fruit with meat or fish comes from ancient Greece and flourished during the Byzantine period, which was later loved abd adopted by the Ottomans.


  • 1 blue cutting surface
  • 1 green cutting surface
  • 1 vegetable knife
  • 1 chopper
  • 1 pot deep
  • 1 pool
  • 1 egg beater
  • 1 non-stick pan


  • 1 chicken cut into 8pieces
  • 60. gr glutinous rice
  • 50. gr butter
  • 2 eggs
  • Juice of 3 lemons
  • 300 gr. almonds fillet
  • 2 pinches of saffron
  • 50 gr. vinegar
  • Seeds of 1 pomegranate


  • In a deep saucepan putthe chicken to boil with water.
  • When it is close, addthe washed rice, butter and saffron with the vinegar.
  • In a pan with a littlebutter, roast the almonds and add them to the soup.
  • When the rice is ready,make eggnog, pour-over and add the pomegranates.
  • Let it simmer until smoothand remove from the heat.


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