Magiritsa by Evdokia
Magiritsa by Evdokia

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, magiritsa by evdokia. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Magiritsa is a unique Greek soup made from lamb offal and romaine lettuce, garnished with fresh herbs and finished of with a delicious egg lemon sauce (Avgolemono). Последние твиты от magiritsa (@magiritsa). @magiritsa. This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served. Great recipe for Magiritsa by Evdokia.

Magiritsa by Evdokia is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Magiritsa by Evdokia is something which I’ve loved my entire life.

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

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

Recipe by πατσιλινάκου Intro by Christos Sourligas Recipe by Evdokia Antginas Also known as Easter Sunday Soup or Easter Lamb Soup, magiritsa contains the entrails and internal organs of the "sacrificial lamb," as. It is made from lamb offal. Recipe by Evdokia Filakouri & Niki Tressou.

Steps 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.

In a large stock pot sauté the onions on a medium heat until wilted, add in the beef and continue sautéing until browned. Pour in the wine and let the alcohol evaporate for two minutes. Compound by Evdokia Antginas Also accepted as Easter Sunday Soup or Easter Lamb Soup, magiritsa contains the belly and centralized organs of the "sacrificial lamb," as able-bodied as greens and flavored seasonings. Although the most serious and important time of year for the Greek Orthodox Christians, the last night of Πάσχα Holy Week is undeniably one of the most exciting times of the year for Greeks and of course, for visitors to the island at this time. After the solemnity and austerity of Lent with mournful observance of the Crucifixion of Christ on Good Friday, Hydra erupts with happiness and.

So that is going to wrap it up for this exceptional food magiritsa by evdokia recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!