World Flavors Cookbook

Magiritsa

The sacred Easter soup of Greece — offal and spring onions in an avgolemono broth, eaten at midnight after the Resurrection service.

Cuisine: Greece

Ingredients

• 500g lamb offal (liver, lungs, heart), cleaned and diced
• 2 bunches spring onions, sliced
• Fresh dill, parsley
• 100g short-grain rice
• For avgolemono: 3 eggs, juice of 2 lemons
• 4 tbsp olive oil
• Salt and white pepper

Instructions

1. Blanch offal in boiling water 5 minutes. Drain and rinse.
2. Sauté spring onions in olive oil.
3. Add offal and cook 10 minutes.
4. Add 2L water. Simmer 30 minutes.
5. Add rice. Cook 20 more minutes.
6. Make avgolemono: whisk eggs with lemon. Temper with hot broth.
7. Pour back into pot. Add dill and parsley.