Magiritsa
A traditional Greek Easter soup made with tender lamb offal, fresh leafy herbs, rice, and a silky egg-lemon broth.
Ingredients
- 2 lbs lamb liver and heart, finely chopped
- 1/4 cup extra virgin olive oil
- 2 bunches scallions, thinly sliced
- 2 heads romaine lettuce, shredded
- 1/2 cup fresh dill, chopped
- 1/2 cup short grain rice, rinsed
- 6 cups chicken broth
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper, ground
Instructions
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1
Heat 1/4 cup extra virgin olive oil in a large pot over medium heat.
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2
Add 2 bunches thinly sliced scallions and saute for 3 minutes until softened.
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3
Add 2 lbs finely chopped lamb liver and heart and cook until browned and internal temperature reaches 160°F, about 10 minutes.
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4
Pour in 6 cups chicken broth, 1 tsp salt, and 1/2 tsp ground black pepper, then bring to a boil and simmer for 15 minutes.
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5
Stir in 1/2 cup rinsed short grain rice, 2 heads shredded romaine lettuce, and 1/2 cup chopped fresh dill, cooking for 15 minutes until rice is tender.
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6
Whisk 2 large eggs and 1/4 cup fresh lemon juice in a bowl until frothy.
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7
Slowly whisk 2 ladles of hot broth into the eggs to temper them, then stir the mixture back into the pot over low heat for 2 minutes.