the appetizer:

Food from Many Greek Kitchens by Tessa Kiros includes recipes like Easter Soup Mayiritsa; Baked Chickpeas Revithada; and Fried Tomato Fritters Tomatokeftedes.

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Easter Soup Mayiritsa

Easter Soup Mayiritsa

Serves about 8

 

This lamb intestine and sikotaria soup is traditionally made and eaten after the Easter midnight mass. This is the recipe of Manos' mom, Aleka, which the family always makes. This is mostly prepared beforehand, then when everyone comes home from midnight mass, the egg and lemon sauce is whipped up as the last-minute preparation. A vegetarian mayiritsa is sometimes made using mushrooms.

Put the innards in a large pot, cover with water and bring to a boil. Simmer for 20 minutes, skimming the surface of scum. Strain, reserving the broth. You will need about 4 cups for the soup. Cut the pluck into small irregular pieces.

Turn the intestines inside out with a skewer, rub with coarse salt and lemon to clean, then rinse and drain. If you don't turn them inside out, then cut into pieces. Cut the intestines into pieces of a similar size to the pluck. Rub between your hands with salt and lemon, then put in a bowl. Cover with water and leave for 10 minutes. Drain, rinse, then blanch in boiling water for 5 minutes. Rinse and drain.

Heat the butter in a large heavy-bottomed pot and sauté the onion until softened. Add the pluck and intestines. Fry for a minute or two, stirring, then add the reserved broth and 2 cups of water and bring to a boil. Add the rice, and season well with salt and pepper. Simmer, uncovered, on low heat for about 20 minutes, or until the meats are tender. Add the dill and mint and let it sit for a few minutes before serving. Remove the pot from the heat. Whisk the yolks and lemon juice in a bowl. Stir a little of the hot broth in to acclimatize it, then slowly stir the mixture back into the pot. Serve immediately.

[Also see this recipe: Easter Soup (Mageritsa)]

 

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This page created September 2011