Listing Details:

Publish Date: April 2nd, 2009
Food typeSoup
Ingredients: liver, lungs, heart & intestines of a young lamb (intestines optional) & lamb's feet - 1 cup spring onions, finely chopped - 1 cupchopped dill - 1/2 cup extra virgin olive oil - 2 eggs & juice of 2-3 fresh lemons - 1 teaspoon oregano & ½ teaspoon fresh thyme - 1 cup dry white wine

Recipe Details and Method:

Prepare the organs:
- blanch in boiling water for about 3 minutes
- remove from boiling water, let the meat cool & cut into small pieces
- in a large pot, add the extra virgin olive oil
- saute lamb's feet for 3 minutes
- add the small organ pieces & continue to saute for another 3 to 4 minutes
- add 7 cups of water, cover pot & cook at low
temperature for 1 hour
- add the onions & dill to the pot
- cover & simmer for another 30 minutes until the liquid is reduced
- turn off the heat &rest for 15 minutes
Prepare the Avgolemoni sauce:
- beat the eggs lightly in a bowl
- add the lemon juice a little at a time, beating continuously
- while beating, pour in some of the warm broth from the pot, blend the soup
- add slowly the egg-lemon mixture into the soup & stir lightly
- adjust to medium-heat & bring soup to a simmer without letting it boil
- add salt & pepper to taste
- remove from heat & serve

Product Images:

One Response to “Mageiritsa”

1. Greek Easter | NY.GreekReporter.com says:

   April 6, 2009 at 11:53 pm

   [...] the congregation to share a meal, but recently people go to their friends and family houses. The traditional meal is mageiritsa, a hearty stew of chopped lamb liver and wild greens seasoned with egg-and-lemon sauce. [...]