Magiritsa by Evdokia
Magiritsa by Evdokia

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, magiritsa by evdokia. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. It is made from lamb offal. Magiritsa is the opening meal that breaks the Greek Orthodox fast (Lent).

Magiritsa by Evdokia is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Magiritsa by Evdokia is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook magiritsa by evdokia using 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Magiritsa by Evdokia:
  1. Prepare 1 lamb or kid pluckliver, lungs and other organs
  2. Take intestines of a lamb or kid
  3. Get 1 bottle vinegar
  4. Take 2 heads lettuce
  5. Get 15 scallions, finely chopped
  6. Get 600 g onions
  7. Make ready 2 leeks
  8. Take 1 cup fresh dill finely chopped
  9. Take 1 cup olive oil
  10. Prepare 1 cup sweet red or white wine
  11. Make ready juice of one orange
  12. Get salt
  13. Make ready black pepper
  14. Get 6 ltr water
  15. Take 150 g rice
  16. Take 3 eggs
  17. Prepare 4 lemons
  18. Prepare 1 tbsp olive oil

Greek Easter soup - Magiritsa by the Greek chef Akis Petretzikis. Make easily and quickly this traditional Easter recipe with lamb and dill! This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served to end the. Magiritsa is a Greek traditional recipe eaten the day before Easter Sunday.

Instructions to make Magiritsa by Evdokia:
  1. Wash the pluck and the intestines very well and remove the fat. Put them in a large bowl, sprinkle with lots of vinegar and let stand until we have everything else ready.
  2. Wash the lettuce, sprinkle with vineger and rinse again with water. Finely chop it without crushing it.
  3. Finely chop the intestines. Put them in a bowl with the juice of 2 lemons and let them stand.
  4. Peel, wash, chop and process the onions in a blender.
  5. Finely chop the scallions, leeks and dill.
  6. Take the eggs out of the fridge.
  7. In a pot, bring 3 ltr of water to boil on high heat. Once it begins to bubble intensely, add the pluck and let it boil for 3 minutes.
  8. Remove the pluck from the pot, strain it and finely chop it. Throw away the water, wash the pot and put it back on the stove on high heat. Pour the olive oil, the scallions, the onions, the leeks, salt, a bit of sugar and mix with a wooden spoon for 5 minutes.
  9. Pour some wine, add the chopped pluck and the chopped intestines and let them boil for 15 minutes on high heat, without covering the pot. Pour the rest of the wine, the orange juice, salt and pepper and let them boil in medium heat, covering the pot, for another 10 minutes.
  10. Raise the heat, add 3 ltr of water, the lettuce and the dill. Cover the pot and when it comes to boil, reduce the heat and let the soup simmer for an hour, without opening the pot.
  11. Wash and drain the rice.
  12. Raise the heat and add the rice. Cover the pot and when the soup begins to boil, reduce the heat once again and let it simmer for 20 minutes.
  13. In the meantime prepare the egg and lemon sauce (avgolemono).  Beat the egg yolks and the olive oil and add the lemon juice. Whisk the egg whites until they form soft peaks. Add them to the yolk mixture and continue beating. While beating, temper the sauce with  spoonfuls of the hot stock.  Once the temperature of the egg-lemon sauce has reached that of the stock's, pour it into the soup and stir.
  14. Let the soup stand for 10 minutes and serve.

Add a dash of salt and let pluck boil for a while. Take out and conserve the broth. Cut the pluck into small pieces. Последние твиты от magiritsa (@magiritsa). @magiritsa. Magiritsa its a recipe that prepared and served in Easter in almost every household in Greece on Holy Easter has finally arrived and I am celebrating by making the traditional lamb soup, Magiritsa. Click on the title of a recipe or the photo of a dish to read. + "Magiritsa".

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