Greece

Easter Soup (Mageritsa)

2 lamb hearts
1 lb. lamb liver
1 lb. calf liver
Lemons
1 celery branch
1 onion, chopped
Salt and pepper
1 lb. tripe
1 whole cloves
1 cup finely chopped celery
2 bunches scallions, chopped
1/2 cup parsley, chopped
1 Tablespoon dill weed
1/4 lb. butter
2 cups chicken broth
1/2 cup rice
6 eggs, separated

Wash the hearts and liver well, place them in a kettle with the juice of 1 lemon, the celery branch, onion, some salt and pepper and 2 cups of water. Bring this to a boil, remove the scum and simmer for 15-20 min. Then strain, reserving the broth. Then set the livers and heart aside.

Next wash the tripe thoroughly in several changes of water, place the tripe in a pot with cloves and enough water to cover it, bring this to a boil and then simmer for 1/2 hour then strain, reserving the broth. Next chop the livers, hearts and the tripe very finely, sauté them in butter until brown and then add the scallions, celery, parsley and dill, sauté for a few minutes longer. Add the broth in which the heart, livers and tripe were cooked. Add the chicken stock, and 1-2 cups of water, simmer, covered for 1 hour. Add rice, cover and simmer another 20 min. Beat and add separated eggs and the juice of 3 lemons.

 

Copyright © Judy McCann, 1998-2006

 

[Also see this recipe: Easter Soup Mayiritsa]

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Greece

• Backgrounder
• What to Eat
• Menu Guide

Greek Cookbooks

• The Olive and the Caper by Susanna Hoffman
  • Recipes
  • Leek and Olive Pie (Prassopita)
  • Warm Greens (Horta)
  • Roasted Lamb Shanks with Garlic and Thyme

• Greek Cuisine: The New Classics by Peter Conistis
  • Recipes
  • Mezethes & Appetizers Chickpea Bourekia
  • Meat & Poultry Grilled Chicken
  • Desserts Sticky Yogurt Cake

More Greek Cookbooks (with recipes)

• Spice by Ana Sortun
               (includes recipes from Cyprus and Greece)
• Little Foods of the Mediterranean by Clifford A. Wright
• Meze by Diane Kochilas
• The Foods of the Greek Islands by Aglaia Kremezi
• The Glorious Foods of Greece by Diane Kochilas

Greek Recipes

Greek Easter Menu

• Greek Orthodox Easter

• Cucumbers and Yogurt Appetizer (Tzatziki)
• Spinach Pie (Spanakopita)
• Filo Dough (Phyllo)
• Easter Soup (Mageritsa)
• Egg-Lemon Soup (an alternative to Mageritsa)
• Roast Lamb
• Lamb on a Spit (Greek-style)
• Village Salad (Choriatiki Salata)
• Lettuce Salad (Maroulosalata)
• Green Beans in Oil (Fasolakia Prasina Ladera)
• Oven Roasted Potatoes (Patatess Fournou Ladorigani)
• Easter Cookies (Koulourakia Paschalina)
• Easter Bread (Tsoureki)
• Baklava
• "Heavy" Coffee (Kafes Varys Glykos)

More Greek Recipes

• Baked Fish (Psaria Plaki)
• Bulgur Salad
• Chick Pea Puree (Hummus bi Tahina)
• Egg Lemon Sauce (Avgolemono Sauce)
• Egg Lemon Soup (Avgolemono)
• Feta Cheese Pastry (Tiropita)
• Honey-Dipped Cookies (Finikia)
• Lamb and Eggplant Casserole (Moussaka)
• Lamb and Pasta Casserole (Pastitsio)
• Meatballs (Keftedakia)
• Pork Kabobs (Souvlaki)
• Salad with Greens (Khorta Salatika)
• Spinach-Cheese Pastries (Spanakopetes)
• Stuffed Grape Leaves (Dolmathes)
• Tomato Salad
• Walnut Pastry (Baklava)
• Yogurt Cake (Yiaourtopitta Glykisma)
• Yogurt Cheese
• Yogurt Dip

from Kate's Global Kitchen

• Phyllo Dough & Tips

 

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This page modified January 2007

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