the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."



Easter Soup (Mageritsa)

2 lamb hearts
1 lb. lamb liver
1 lb. calf liver
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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This page modified January 2007

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