Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon. Pour the egg mixture into pot and stir well with a wooden spoon. Bring to a boil, season with salt and pepper, reduce heat, and simmer for about 1 hour. Taste and add more lemon juice if needed. A traditional dish for Greek Easter, this lamb soup is on the holiday menu at Molyvos Restaurant in New York City. THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. Let the stock cool and remove the fat. Heat the olive oil in a large, heavy skillet over medium flame and sauté liver and other viscera until lightly browned. Simmer uncovered for about an hour and 20 minutes. Add the lettuce, scallions, and dill. the result is a delicious egg-lemon lamb soup with NO innards!! NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup. Sprinkle with the rest of the dill, and serve immediately. Adapted from The Country Cooking of Greece, by Diane Kochilas Chronicle Books, Fall 2012. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. Lamb is traditionally prepared at Easter but it is perfect also at any other time of the year. You can refrigerate the meat and the stock, making it easier to skim off the fat.). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. To read more about Kremezi and Greek Easter, click here. A friend described to me the one her family prepared in Halki, a small island that is part of the Dodecanese. In her family's version, no innards were used because, in Halki as in all the Dodecanese, they do not roast the lamb on the spit but instead stuff it with rice and the innards. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times. Lamb Shank Mageiritsa: Skip the innards and make the soup with lamb bones and shanks, starting by sautéing the bones and shanks and then adding the spring onions and remaining ingredients. Head, neck, some intestines, and liver of a young lamb or 3 pounds lamb bones, 1 small chili pepper, minced, or freshly ground pepper to taste. You don't need more than 1 cup of chopped intestines. Wash the lamb head and neck thoroughly and place in a pot with the onions. Mushroom Mageiritsa: Soak a variety of dried wild mushrooms — meaty morels are an excellent choice — in warm water. Remove with a slotted spoon. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using. If you hate the taste of boiled lamb, you can make an equally tasty. Adjust the seasoning with additional salt, pepper, and lemon juice, and serve right away, hot. Sauté the lamb bits in the same skillet until lightly browned and remove. Remove the meat from the neck and cut all the meat into small pieces. Each member of the family got one head and ate it with the broth. Lamb Recipes by our Italian Grandmas!. Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of Greece. Cut the intestines into 1-foot-long pieces. From Ham to Lamb: 21 Easy Easter Recipes Anyone Can Master, Jjambbong (Korean-Chinese Spicy Noodle Soup). Return intestines and sautéed meats to the pot. Magiritsa is made with the parts of the lamb not used for the spit-roasted Easter lamb, which is usually very small (about 20 pounds). A traditional dish for Greek Easter, this lamb soup is on the holiday menu at Molyvos Restaurant in New York City. So in Halki's magiritsa, many lambs' heads were boiled to make a very tasty stock, to which egg and lemon sauce is added at the end. The head and neck are done when the meat falls from the bones. In a separate pan, bring some salted water to a boil and add the intestines. I haven't made this recipe either, but I had the great good fortune to eat mageritsa made by my mother-in-law several years ago when we visited Greece for Easter. Do not discard the cooking liquid. Cut the intestines into several pieces and wash thoroughly under running water. I may never make it myself, but I would gladly eat it again. My recipe for Easter soup was given to me by my cousin's wife, Katy Kremezi, whose mother came from Smyrna (Izmir) in Asia Minor. Add the rice and continue simmering until soft. Serve the SOUP WITH LAMB over a slice of crusty bread, brushed with olive oil, and toasted with plenty of grated Pecorino Cheese. She only uses lamb meat, which she boils until very tender, shreds it into the soup along with the traditional flavorings, like dill, scallions and rice. Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. In spite of sounding unappetizing to a gal who didn't grow up eating innards, the soup was delicious. There are lots of different magiritsa recipes. When you are ready to serve the soup, bring the broth to a boil, then turn off the heat and let it sit in … I have done it to my family and our parents and they were all very satisfied. To finish the soup, wash the liver well and cut it into small cubes. The flavor of the stock comes from the boiled head and neck, and the soup gets its distinctive taste from scallions, fresh dill, and the egg-and-lemon mixture. Blanch for 2 to 3 minutes and remove with a slotted spoon. If you like, slice them open so you can wash them more easily. Stir in garlic, and cook for 1 minute. Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Make sure to do this thoroughly. Attach each piece to the water faucet and run warm water through them until they are very clean, squeezing them between thumb and forefinger, if necessary, to force out any impurities. I've eaten it but would never try to make it. Sauté the scallions first, then add the mushrooms and remaining ingredients and continue with the recipe. My parents were proud of me and my parents in law could not believe it! Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Set aside in a bowl and squeeze a little lemon juice over the intestines. Cook in a couple of minutes. Using a sharp knife, cut open the head and separate the meat from the bones. In the classic recipe, all the innards — heart, lungs, and so forth — go into the pot, but they do not really contribute to the taste. It's the only way my family will eat mageiritsa. One year my aunt bought a lamb head to make the soup -- my brother who was 12 at the time had too much fun with it. Bring to a boil. Add the strained mushroom soaking liquid to the soup, together with more water, if necessary. Powered by the Publisher Platform (P3). Chop the intestines finely. Chop into small pieces. Strain the stock and discard the onions.