GREEK MAGEIRITSA | LAMB SOUP
Hello everyone, I'm Jocie and welcome to our Channel.
Today I'm going to cook Mageiritsa, Lamb enternal organ soup.
Greek traditional soup during Easter.
#Mageiritsa#LambSoup#ΜαγειτρισαΜεΜαρουλιΚαιΡυζι
how to make magiritsa/μαγειρίτσα
Aunt Vaso's Magiritsa - Greek Recipes (English subtitles)
In the early hours of the Greek Orthodox Easter Sunday morning, you would be hard pressed to find a Greek home that does not serve Magiritsa. For the brave foodies out there, it is a soup made of lamb offal, which is eaten by the Greek families once they return from the Greek Easter Saturday evening's church service (that lasts past midnight).
It is eaten to break the fast of the Greek Orthodox Great Lent, which lasts for 40 days before Easter. Its ingredients result from their association with the spitroasted lamb which is traditionally served on Easter Sunday.
The Magiritsa resulting from this particular recipe was so good that I ate two full plates, as well as another one the following day!! For the entire recipe, see the end part of this Description.
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For another delicious Greek Easter recipe, check out Grandma Eleni's Pashalina Koulourakia (Greek Easter Cookies):
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RECIPE
Ingredients:
1 head of lamb
Lamb intestines
Lamb liver
Lamb stomach
Lamb heart
300g spring onions
1 glass white wine
2 lettuces
A quarter of a cup butter
Fresh fennel
Fresh parsley
6 tbsp rice
3-4 egg yolks
Juice of 2-3 lemons
Salt and pepper to season
Water, lemons and vinegar to wash and clean the offal
1. Warm water in a pan with 1 tbsp of vinegar and salt. When hot, take off heat, place the head of the lamb in the water and leave it for about one hour.
2. After the hour, wash the head well with water. Fill the pan with cold water, place the head back and bring to the boil. Allow it to boil for about five minutes.
3. Take head off pan, drain it and wash well with cold water.
4. Add 7-8 cups of cold water to the pan and add salt. Bring to the boil and when boiling add the head of lamb back to the pan. Cover the pan and cook for 15 minutes.
5. In the meantime, wash the liver and the heart. In another pan, bring water to boil, add the liver and boil it for 5 minutes. Take liver off pan, wash it in cold water, drain it and cut it in small pieces.
6. Wash the intestines and the stomach really well with plenty of water. Use a long wire to turn the intestines inside out and repeat with washing them with water. Then rub the intestines and the stomach with lemons, plenty of salt and a bit of vinegar. Wash them again with plenty of water.
7. Boil the intestines and stomach in the same way as the liver. Drain and cut them in small pieces.
8. When the head is ready, cut off the cheeks and cut them again in small pieces. Cut the tongue, peel off its skin and cut into small pieces.
9. Finely slice the spring onions and the lettuce.
10. Saute them in a pan with the butter. If too dry, add a little bit of extra virgin olive oil.
11. Add the fennel and parsley, cook for another couple of minutes and then add the offal, stiring continuously. If the mix is too dry, add a little bit of extra virgin olive oil and continue stirring.
12. After about 10 minutes add the wine and let the food cook until the wine evaporates. At this point, you can also add 3-6 tbsps of rice.
13. Keep stirring frequently, until the offal is cooked and is no longer raw or semi raw. Then, add the lettuce, black pepper and salt to season, and stir well.
14. After about 5 minutes, sprinkle 2-3 tbsps of flour and stir well. Add 2-3 glasses of water and bring to boil. Cook for a further 10 minutes.
15. In a bowl, beat the egg yolks well. Then add slowly the juice of the lemons, still beating. Once done, use a large spoon to add spoonfulls of the juices from the pan where the food is, while still beating the mix. We basically need to bring the egg & lemon mix to the same temperature as the liquid in the pan, so that the eggs do not get cooked and turn into scrambled eggs.
16. Add plenty of spoonfulls of the liquid into the egg mix while beating. Then, pour the mix into the pan where the food is, stir well so the liquid covers all parts of the food and thickens.
17. Take pan off heat and serve. If you like lemon, you can add more lemon juice in your plate.
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Traditional Greek Easter Soup | Magiritsa Recipe
Today I'm going to teach you how to cook an Authentic Greek Magiritsa recipe. For those of you that don't know Magiritsa is a traditional Greek soup that we eat on Greek Easter. This popular dish is usually prepared and served in almost every household in Greece on Holy Saturday, after the midnight church services to break the 40 day Lent period.
There are many variations of this delicious recipe and of course I make it ThePhatGreek way! Magiritsa is a unique Greek delicacy, normally made from lamb offal in order to utilize all the leftover parts of the lamb so that nothing goes to waste. My family loves to use chicken livers and even some of them like to use lamb necks. This tasty soup has a chicken broth base and is garnished with fresh herbs and finished of with a delicious egg and lemon sauce called Avgolemono.
The main Easter meal that we serve on Easter Sunday is a roasted leg of lamb. Be sure not to miss this next video and remember to Keep On Cooking Beautiful People!
#cooking #food #thephatgreek
Check out more of ThePhatGreek right here:
Vegetarian Magiritsa (in English)
The couch seminar traveled to Munich in Germany to meet Yusuf and Rena for cooking a tasty vegetarian Greek Easter Soup!!
for the recipe you need... (makes 2 litres of soup)
6 oyster mushrooms
10 white mushrooms
10 brown or shiitake mushrooms
6 spring onions
2 small Roman lettuce
fresh dill to taste
juice from 2 lemon to taste
2 egg yolks
olive oil
salt and pepper
(for the method watch video)
I must mention also that my friend Rena added a cup of orzo (kritharaki) after the video and she said it was a great addition
The couch seminars are an idea of my self (chef Tony) and started in the pandemic lock-down. I am a culinary teacher and since I am not able to give cooking classes in real life, this will do!!! If you like to participate send a message with your wish, I will send you the recipe and ingredients and we connect to do the seminar!! Also please subscribe to this channel.
email: chefkavalier@hotmail.com
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in this video:
camera in NY, Tony Kavalieros
camera in Munich, Rena and Yusuf
editing, Tony Kavalieros
music from, YouTube music library
Μαγειρίτσα με αυγολέμονο και συνταγή σούπα μαγειρίτσα χωρίς! Πάσχα 2023
ΜΑΓΕΙΡΙΤΣΑ παραδοσιακή. Συνταγή παραδοσιακής μαγειρίτσας, αναλυτική διαδικασία μαγειρίτσα για το Μεγάλο Σάββατο. Μαγειρίτσα σούπα για το βράδυ της Ανάστασης, μαγειρίτσα πιάτο σούπα αυγολέμονο. Αναλυτικά παραδοσιακή μαγειρίτσα, Ελληνική σούπα για το γιορτινό τραπέζι. Πασχαλινό έδεσμα σούπα ρύζι με λαχανικά, άνηθο, εντόσθια αρνί - κατσίκι. Η παραδοσιακή μαγειρίτσα της γιαγιάς, μαμάς! Μαγειρίτσα αυθεντική συνταγή, ελαφριά μόνο με συκωτάκια και άοσμη. Φτιάξτε την !!!
Magiritsa, soypes/mageiritsa μαγειρίτσα Συνταγή
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Greek easter food, greek cooking, greek food, greek recipes, magiritsa soup greek. Μαγιριτσα !!! How to make Greek lamb offal soup? Ιt is based on the logic of the old housewives, that nothing should be rejected and that we should take advantage of everything! After a 40-day fast for Orthodox Easter, it is usually the first meal - food in Greece, magiritsa soup! It is usually prepared on Holy Saturday together with the lamb(or goat-kid) of the next day (Easter) The traditional magiritsa soup with lungs, heart and liver, is most often used today. After thorough cleaning, the liver of the lamb parts is boiled and cut into smaller pieces, flavored with onions, dill, extra virgin olive oil and sometimes green leafy vegetables and allowed to simmer. The rice is added at the end of the cooking process and the stock is thickened with avgolemono sauce (egg - lemon)
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