Φρικασέ Παραδοσιακό ή Μαγειρίτσα -- Greek Lamb Fricassee or Easter soup // Stella Love Cook
Stella Love Cook - Στέλλα Μάρκου - Stella Markou
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Δεν είμαι εδώ για να σας μετατρέψω σε έναν τέλειο σεφ, απλά να σας βοηθήσω να περιηγηθείτε στην κουζίνα και να φτιάξετε φαγητό που όλοι θα αγαπήσουν!I'm not here to turn you into a perfect chef, just help you navigate the kitchen and make food everyone will love!
????Το κανάλι μου Stella Love Cοοκ Πατώντας Εδώ: ????My channel Stella Love Cοοκ by Clicking Here:
????Χόρτα στον Καταψύκτη ( Aγρια Xόρτα στον Καταψύκτη) - Wild grass in the Freezer :
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???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? ???? Preparation time: 35 minutes
Pressure Cooker : Cooking time: 15 minutes / Waiting time : 15 minutes / Boil more : 15-20 minutes
Casserole : ( Lamb - Goat : Milk ) : 1 hour /(Lamb - Katsiki ) : 4 -12 months old : 1:30 hour
Total time : (Pressure Cooker : 1:20 - 1:20 hour) (Casserole : 1:35 - 2:00 hour )
Serves: 5 large pieces
Cuisine: Greek Cuisine
Author : Stella Markou
Components :
•1½ kilo Lamb - Goat 4 -12 months old or beef / veal ( NECK - Stew & Sooups ) or If we are in a fasting period or if we are vegetarians. We can add mushrooms
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Lamb - Goat: Male and female animals up to 4 months old (milk).
Lamb - Katsiki: Male and female animals 4-12 months old.
Zuguri - Vetuli: Mainly female animals 12-24 months old and before
they come into breeding.
Sheep - Goat: Female animals over 2 years old born.
Crying - Tragus: Corresponding male animals.
* * *
•1 kg of wild greens - half boiled (You can find these greens in the stores that sell vegetables) or 1 kg small and tender Cichorium endivia (Antidotes) or 2 large lettuce •1 bunch of dill •1/2 bunch of parsley •Add water as needed •1 large dried onion •1½ bunch of onion green • 3/4 small cup - glutinous rice (50-60 gr) •3/4 cup extra virgin olive oil •juice of 1 lemon(1/4 cup lemon juice ) •1 teaspoon of salt •1/8 teaspoon black pepper These ingredients are At will : salt - pepper - olive oil and lemon // 15 minutes boiling - 15 minutes waiting ( After 15 minutes of waiting I open it immediately - pressure cooker ) Choose One of Three : 1)View the video in detail to understand what to do // 2)When you add water: Then add the greens - and boil until ready (meat and greens) //3) Meat should be half boiled - Before adding lettuce or Cichorium
endivia (Antidotes). Boil over medium heat .
Aunt Vaso's Magiritsa - Greek Recipes (English subtitles)
In the early hours of the Greek Orthodox Easter Sunday morning, you would be hard pressed to find a Greek home that does not serve Magiritsa. For the brave foodies out there, it is a soup made of lamb offal, which is eaten by the Greek families once they return from the Greek Easter Saturday evening's church service (that lasts past midnight).
It is eaten to break the fast of the Greek Orthodox Great Lent, which lasts for 40 days before Easter. Its ingredients result from their association with the spitroasted lamb which is traditionally served on Easter Sunday.
The Magiritsa resulting from this particular recipe was so good that I ate two full plates, as well as another one the following day!! For the entire recipe, see the end part of this Description.
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For another delicious Greek Easter recipe, check out Grandma Eleni's Pashalina Koulourakia (Greek Easter Cookies):
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RECIPE
Ingredients:
1 head of lamb
Lamb intestines
Lamb liver
Lamb stomach
Lamb heart
300g spring onions
1 glass white wine
2 lettuces
A quarter of a cup butter
Fresh fennel
Fresh parsley
6 tbsp rice
3-4 egg yolks
Juice of 2-3 lemons
Salt and pepper to season
Water, lemons and vinegar to wash and clean the offal
1. Warm water in a pan with 1 tbsp of vinegar and salt. When hot, take off heat, place the head of the lamb in the water and leave it for about one hour.
2. After the hour, wash the head well with water. Fill the pan with cold water, place the head back and bring to the boil. Allow it to boil for about five minutes.
3. Take head off pan, drain it and wash well with cold water.
4. Add 7-8 cups of cold water to the pan and add salt. Bring to the boil and when boiling add the head of lamb back to the pan. Cover the pan and cook for 15 minutes.
5. In the meantime, wash the liver and the heart. In another pan, bring water to boil, add the liver and boil it for 5 minutes. Take liver off pan, wash it in cold water, drain it and cut it in small pieces.
6. Wash the intestines and the stomach really well with plenty of water. Use a long wire to turn the intestines inside out and repeat with washing them with water. Then rub the intestines and the stomach with lemons, plenty of salt and a bit of vinegar. Wash them again with plenty of water.
7. Boil the intestines and stomach in the same way as the liver. Drain and cut them in small pieces.
8. When the head is ready, cut off the cheeks and cut them again in small pieces. Cut the tongue, peel off its skin and cut into small pieces.
9. Finely slice the spring onions and the lettuce.
10. Saute them in a pan with the butter. If too dry, add a little bit of extra virgin olive oil.
11. Add the fennel and parsley, cook for another couple of minutes and then add the offal, stiring continuously. If the mix is too dry, add a little bit of extra virgin olive oil and continue stirring.
12. After about 10 minutes add the wine and let the food cook until the wine evaporates. At this point, you can also add 3-6 tbsps of rice.
13. Keep stirring frequently, until the offal is cooked and is no longer raw or semi raw. Then, add the lettuce, black pepper and salt to season, and stir well.
14. After about 5 minutes, sprinkle 2-3 tbsps of flour and stir well. Add 2-3 glasses of water and bring to boil. Cook for a further 10 minutes.
15. In a bowl, beat the egg yolks well. Then add slowly the juice of the lemons, still beating. Once done, use a large spoon to add spoonfulls of the juices from the pan where the food is, while still beating the mix. We basically need to bring the egg & lemon mix to the same temperature as the liquid in the pan, so that the eggs do not get cooked and turn into scrambled eggs.
16. Add plenty of spoonfulls of the liquid into the egg mix while beating. Then, pour the mix into the pan where the food is, stir well so the liquid covers all parts of the food and thickens.
17. Take pan off heat and serve. If you like lemon, you can add more lemon juice in your plate.
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HOW TO COOK TRADITIONAL GREEK EASTER SOUP RECIPE - MAGIRITSA
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1 kg συκωταριά αρνίσια
30 ml ελαιόλαδο
30 g βούτυρο
600 g μαρουλι
1 ματσάκι κρεμμυδάκια φρέσκα (160 g)
2 κρεμμύδια ξερά ψιλοκομμένα (200 g)
1 κούπα άνηθο ψιλοκομμένο (80 g)
½ κούπα μαϊντανό ψιλοκομμένο (40 g)
Χυμό από 1-2 λεμόνια
3 αυγά
100 ml λευκό ξηρό κρασί
100 g ρύζι καρολίνα
1 λίτρο νερό
750 ml από το ζωμό που έβρασε η συκωταριά
αλάτι
πιπέρι
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1 kg lamb offal
30 ml olive oil
30 g butter
600 g romaine lettuce
1 bunch of fresh onions finely chopped (160 g)
2 onions finely chopped (200 g)
1 cup dill, finely chopped (80 g)
½ cup parsley, finely chopped (40 g)
juice of 1-2 lemons
3 eggs
100 ml dry white wine
100 g long grain rice
1 liter of water
750 ml of the broth from the cooked giblet stock
salt
pepper
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1 kg Lamminnereien
30 ml Olivenöl
30 g Butter
600 g Romana Salat
1 Bund frische Zwiebeln fein geschnitten (160 g)
2 Zwiebeln fein gehackt (200 g)
1 Tasse Dill, fein gehackt (80 g)
½ Tasse Petersilie, fein gehackt (40 g)
Saft von 1-2 Zitronen
3 Eier
100 ml trockener Weißwein
100 g Langkorn-Reis
1 Liter Wasser
750 ml der Brühe aus dem gekochten Innereienfond
Salz
Pfeffer
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Στο πιάνο η Μαρία!
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