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Magiritsa is a unique Greek soup made from lamb offal and romaine lettuce, garnished with fresh herbs This traditional magiritsa recipe is the dinner prepared and served in almost every household in Greece on Holy Saturday, while the main Easter meal served on Easter Sunday is spit roasted lamb. Greek Magiritsa Easter Soup with chicken by Greek chef Akis Petretzikis. A lighter version of the traditional Greek recipe made with chicken instead of lamb!
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Ingredients requirements Magiritsa with chicken offal:
- Need 1 packet chicken offal (you can find frozen in the supermarket)
- Take 12 of spring onions, finely chopped
- You need 1 bunch of dill, washed and finely chopped (amount depending on your taste)
- Take 1 tsp for dry spearmint
- Provide 1 for vegetable stock cube
- Prepare 1/2 cup for rice
- Get 50 g of margarine
- Make ready of olive oil
- Get - For the egg and lemon sauce
- Take 2 - eggs
- Provide - the juice of 2 lemons
Bring soup to a boil and add chicken. Greek Easter: Three Magiritsa Recipes to Suit Every Palate. Sykotakia me Lahanika - Kopiaste.to Greek Hospitality. The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch.
Magiritsa with chicken offal step by step:
- Defrost the chicken offal, rinse and boil for 40' in plenty of water with a little bit of salt.
- When they are done, strain them, keeping the water where they boiled in, chop them into small pieces the size of a fingernail and clean from any fibres.
- In a deep pot, preferably earthenware, put some oil to cover the bottom, melt the 50 gr of margarine as well and when it heats, sauté the finely chopped meat with the onions, dill and spearmint.
- Add the stock of the offal and a vegetable stock cube and fill the pot to about 2/3.
- Increase the heat, let it reach the boil and then lower the heat and let it simmer for about an hour.
- Add the rice, increase the heat and boil for 15'. Use as much salt and pepper as you like, remove from heat and put the lid on the pot.
- For the egg and lemon sauceBeat the eggs with a fork, mix in the lemon juice and while beating, slowly add two large spoonfuls of the mageiritsa stock.
- Pour into the pot and stir (you don't boil again to keep the egg from curdling).
- Keep covered until you are ready to serve.
The parts of the lamb unsuitable for roasting were then incorporated into magiritsa, and the soup was usually consumed to break the Lent. Magiritsa (Greek: μαγειρίτσα) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. In some parts of Greece, most notably Thessaly, it is not served as soup but rather as a fricassee, where it contains only offal and a large variety of. Magiritsa is a unique Greek soup made from lamb offal and romaine lettuce, garnished with fresh herbs and finished of with a delicious egg lemon This easy Chicken Noodle Soup recipe is exactly what you imagine when you think of homemade chicken noodle soup - soothing, comforting, rich in. This Greek Orthodox soup is eaten to break the Lenten fast.
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