Magiritsa is a unique and controversial soup made from lamb offal and romaine (cos) lettuce, garnished with fresh herbs and finished of with a delicious egg lemon sauce (Avgolemono).
One can find many variations of the traditional Greek magiritsa recipe. Some regional versions also use rice, while it is also served as a Fricassee rather than a soup, with a variety of vegetables.
Nowadays, magiritsa is also commonly served as a vegetarian soup, prepared mainly with mushrooms and vegetable stock along with rice, fresh herbs and egg lemon sauce.
Some magiritsa recipes also use the neck and head of the lamb to prepare a stock for the soup.
-1 lamb heat and offal’s
-1 bunch celery
-1 onion chopped
-parley spring onions
-1 1/2 soup spoon flour
-2 soup spoons fresh butter
-2 soup spoons rice juice from 2 lemons
-Wash very well the lamb head. Boil it in water, enough to cover it. Add onion, carrots and celery. When is cooked, strain the liquid and keep it for the soup.
-Wash well the offal’s and cut in large pieces. Boiled them in water for 10 minutes and drain.
-In separate casserole, head the butter and sauté the offal’s, parsley, dill and spring onions in low temperature.
-Continue by adding the liquid from the lamb head and then simmer for 30 minutes.
-Add the rice and continue cooking.
-At the same time, whisk the eggs in a large bowl. In a soup plate, mix flour with lemon juice and add in the eggs.
-Start to add slowly the soup in the egg mixture and keep whisking. Continue until the bowl is full. Transfer again back to casserole, leave to boil for 2 minutes and serve!