Magiritsa is a Greek soup made of lamb offal! Magiritsa is eaten to break the fast of the Greek Orthodox Great Lent, the 40 days before Easter. My mother in law made it this year and it was delicious! Don’t be put off by the ingredients..its truly a roller coaster ride for your tastebuds!
- 1 kg lamb offal (heart, liver, lungs and other organs)
- intestines from 1 lamb
- 1 large onion, finely chopped
- 6 spring onions, finely chopped
- 5 tbsps fresh dill, chopped
- ½ cup rice
- ½ a cup olive oil
- salt and freshly ground pepper
- Clean and wash the lamb offal thoroughly and set aside. Wash the intestines under running water, rub them with sea salt and lemon juice and wash again. (To wash them more easily you can either slice them up lengthwise or turn them inside out)
- In a large pot add the organs and plenty of water and bring to the boil. Blanch the organs in the hot water for about 3-5 minutes. Add the intestines and blanch for 5 more minutes. Drain and set aside to cool down for a while. Chop in small pieces and remove the excessive fat.
- Heat a large pot over medium heat and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, until browned. Add 2-3 glasses of hot water and simmer for about 10 minutes. Place the lid on and cook for 10 minutes. Remove the lid, season and add rice. Stir well and cook the magiritsa with the lid on for about 40-50 more minutes.
- Prepare the egg lemon sauce for the magiritsa. In a bowl, whisk the eggs and add the lemon juice whist whisking until combined. Continue whisking for 1-2 minutes and gradually add 1-2 ladles of the hot broth from the magiritsa, a little bit at a time. Make sure you add the broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot and add the chopped dill. Give it a good stir and remove from heat!