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How To make Mageritsa (Easter Lamb Soup)
Karen Mintzias Intestines, heart, lungs, & liver of 1 lamb. 1 lamb's feet and tripe, opt
1 Lamb's head (optional)
Salt 2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper 3 Whole eggs
Note: If using the lamb's head, wash it, then soak it in cold water for 3 hours. Drain. Cut the head in half, using a sharp knife, and tie with a clean string. If using the lamb's feet and tripe, prepare as follows: If tripe is not parially cooked, cut open with a sharp knife and clean the inside thoroughly under running water. Put in a pan with cold salted water to cover and soak for 30 minutes, then drain and wash with cold water. Cut into small pieces and put in a large soup pot with the lamb's feet. cover with cold water, and simmer until tender, adding salt to taste during the last minutes of cooking. Cube the tripe, remove the meat of the feet from the bones, and add to the mageritsa at the same time as the cut-up intestines, adjusting the liquid by adding more water. Clean the intestines thoroughly by turning them inside out, using a long skewer or stick (this turning will be quicker if the intestines are first cut into 2-foot lengths), then wash under cold running water until clean. Rub the intestines with salt and the juice of 1/2 lemon, rinse again in cold water and drain. Braid the intestines or tie the ends together with clean string. Put in a large soup pot with the lamb's head, if using, and cove with cold water. Bring to a boil, then lower the heat, skim, and simmer for 30 minutes. Remove the intestines, drain them, and cut into 1/4 inch pieces with the scissors and set aside to add to the soup later. (Use the remaining portion of the head for another dish.) Bring the soup stock to a boil and add the scallions, parsley, dill, and celery leaves. Cut the heart, lungs, and liver into small bite-sized cubes, and add them to the soup, and simmer for 15 minutes. Add the rice, cut-up intestines, aniseed, salt and pepper to taste and continue simmering until the rice is tender, approximately 15 minutes, adding more water as needed and the brains during the last few minutes of cooking. Half an hour before serving, bring the soup to a boil, then remove from the heat and prepare the avgolemono: Beat the eggs for 2 minutes. Continue to beat, gradually add the remaining lemon juice. Then 1 to 2 cups of the hot soup by droplets, beating steadily, until all has been added. Add the avgolemono to the soup. Stir over minimum heat until thickened. Serve warm but avoid boiling the soup after adding the avgolemono. A richer Mageritsa can be made by sauteing the scallions in 3 tablespoons butter or oil before adding to the soup. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
How To make Mageritsa (Easter Lamb Soup)'s Videos
Greek Easter Light Magiritsa Soup - Ελαφριά Μαγειρίτσα
Greek Easter Light Magiritsa Soup - Elafria Magiritsa
BY: Greek Cooking Made Easy
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Serves 4 persons
This is my very OWN recipe for a great, beyond delicious, thick soup, that I always prepare on Good Saturday to eat after midnight! But I have to say, it is so good that it could be eaten any time of the year! The authentic Magiritsa soup is made with lamb's offal (liver, lungs etc.) and intestines. It is a very tasty soup, actually prepared in a similar way as what you will see in this video. I have made it many times in the past, but as we grow a bit older I have been looking for a lighter alternative, especially because we have to consume the soup after midnight! Hence this amazingly easy Magiritsa soup made with chicken! Keeping the tradition and also making something that my kids will eat too ????!
INGREDIENTS:
About 500 gr / 1 lb 2 oz Mix of: Roman Lettuce + Endives finely chopped
350 gr / 12 oz Chicken fillets (breast) cut in cubes
300 gr / 10.5 oz Chicken livers cut in small pieces
About 30-45 ml / 2-3 tbsp. Olive Oil
1/2 bunch fresh Dill finely chopped
4 Spring Onions cut in thick rounds
1-2 Garlic Cloves
1.5 lt. / 6 cups Warm Water
1 Chicken stock cube
Salt and Ground Pepper
Optional: 100 gr / 3.5 oz /a bit more than 1/2 cup Carolina Rice
For the Egg-Lemon sauce:
2 Lemons (for their juice)
1-2 medium Eggs at room temperature
Ελαφριά Μαγειρίτσα
BY: Greek Cooking Made Easy
Σερβίρει 4 άτομα
Αυτή είναι η δική μου συνταγή για μια πεντανόστιμη, παχιά σούπα που πάντα ετοιμάζω το Μεγάλο Σάββατο για να φάμε μετά την Ανάσταση τα μεσάνυχτα! Αλλά πρέπει να σας πω, είναι τόσο καλή που θα μπορούσε να καταναλωθεί οποιαδήποτε στιγμή του χρόνου!
Η αυθεντική Μαγειρίτσα παρασκευάζεται με συκωταριά, πλεμόνια και άλλα εντόσθια μαζί με έντερα. Είναι μια εκπληκτικά νόστιμη σούπα που ετοιμάζεται με παρόμοιο τρόπο με αυτό που θα δείτε σε αυτή τη συνταγή. Την έφτιαχνα πολλές φορές στο παρελθόν, αλλά καθώς μεγαλώνουμε σε ηλικία ψάχνω για μια ελαφρύτερη εναλλακτική λύση, ειδικά επειδή πρέπει να φάμε τη σούπα μετά τα μεσάνυχτα! Ως εκ τούτου, αυτή είναι η καταπληκτικά εύκολη Μαγειρίτσα μου που φτιάχτηκε με κοτόπουλο! Κρατάω την παράδοση,αλλά φτιάχνω και κάτι που μπορούν τα παιδιά μου να φάνε επίσης ????!
ΥΛΙΚΑ:
Περίπου 500 γρ. / 1 lb 2 oz Μείγμα από: Μαρούλι + Αντίδια ψιλοκομμένα
350 γρ. / 12 oz Φιλέτα κοτόπουλου (στήθος) κομμένα σε κύβους
300 γρ. / 10,5 oz Συκωτάκια κοτόπουλου κομμένα σε μικρά κομμάτια
Περίπου 30-45 ml / 2-3 κ.σ. Ελαιόλαδο
1/2 ματσάκι φρέσκος Άνηθος ψιλοκομμένος
4 φρέσκα Κρεμμύδια κομμένα σε χοντρές ροδέλες
1-2 σκελίδες Σκόρδο
1,5 lt. / 6 φλιτζάνια ζεστό Νερό
1 Κύβος Κοτόπουλο
Αλατοπίπερο
Προαιρετικά: 100 γρ. / 3,5 oz / λίγο περισσότερο από 1/2 φλιτζάνι Ρύζι Καρολίνα
Για τη σάλτσα αυγολέμονο:
2 Λεμόνια (για το χυμό τους)
1-2 μέτρια Αυγά σε θερμοκρασία δωματίου
how to make magiritsa/μαγειρίτσα
Angelo's Mom Makes Magiritsa - Greek Easter Lamb Soup
Come over to Magiritsa-ville. Flavor country. You need 3-4 lamb shoulders, rice, green onions (scallions), 3 eggs, dill, parsley, 2 lemons, salt, pepper, and olive oil. It's all pretty easy, and the biggest step is boiling the lamb shoulders for about 2 1/2 hours.
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HOW TO COOK TRADITIONAL GREEK EASTER SOUP RECIPE - MAGIRITSA
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Μαγειρίτσα - Μαγειρεύοντας Ελληνικά/ Magiritsa (easter soup) - Traditional Greek Way-希腊菜
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Υλικά για την εκτέλεση της συνταγής (4-5 μερίδες) :
1 Συκωταριά κομμένη σε μικρό ζάρι
1 Αντεριά ψιλοκομμένη
3 μέτρια ξερά κρεμμύδια ψιλοκομμένα
1 μπαστούνι πράσο
3-4 φύλλα μαρούλι
1 ποτήρι κρασί λευκό
170-200 γραμμάρια ελαιόλαδο
2 αυγά
4-5 πρέζες αλάτι
3 πρέζες πιπέρι
Χυμό από 1 λεμόνι
1 κουταλιά της σούπας κορν φλάουρ
6-7 κλώνους άνιθο
2 κουταλιές της σούπας αλεύρι
1/2 φλιτζάνι(του καφέ) ξύδι
3 κουταλιές της σούπας ρύζι λευκό (προαιρετικά)
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Materials for carrying out this recipe (4-5 portions) :
liver,heart and lungs from the lamb (cut into cubes)
intestines from the lamb (chopped)
3 medium size dry onions (chopped)
1 leek (chopped)
3-4 lettuce leaves
1 glass of white wine
170 grams of olive oil
2 eggs
4-5 pinches of salt
2-3 pinches of pepper
juice from one lemon
1 tablespoon of cornflour
6-7 sprigs of dill
2 tablespoons of flour
1/2 cup of vinegar
3 tablespoons of white rice (optional)
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Traditional Greek Easter dish (Mayeritsa)