Traditional Mageiritsa recipe

Mageiritsa is a traditional greek easter soup.

Ingredient

• 1 lamb head with neck
• ½ cup. butter or oil
• 1 .200 g of lamb liver
• 300 g Fresh onions
• salt and pepper
• 1 tbsp flour
• 1 cup. white wine
• 6 tablespoons of rice
• 1 lettuce
• For the egg-lemon sauce:
• 2 eggs
• 1-2 lemons of juice and zest
• 1 tbsp corn flour
• dill, parsley

Execution

1. Put the head in water with a little salt and a tablespoon of vinegar. Wash it several times and let it sit in salted, lukewarm water for one hour.
2. Rinse it, cover it with cold water and put it in the fire. Once boiled, drain and rinse it with cold water.
3. Put it in the saucepan and cover it with warm water. Add the lamb’s neck and boil for about an hour.
4. Wash the liver carefully. Turn the intestines inside out and wash them in salted water. Pour the liver and the intestines into boiling water.
5. When the water begins to boil again, drain and pour it in cold water. Drain again and cut them into pieces.
6. Peel and cut the onions. Heat the butter or oil and pour the offal, the dill and the onions. Let them simmer until they stay only with the butter.
7. Pour the flour and cook for a few minutes. We turn them off with wine. When the wine evaporates, we add the juice from the head, measuring it with a cup of tea. We add enough hot water (the water from the head with the water should be up to 6 cups of tea).
8. Let the soup get cooked for half an hour. Pour the rice and  the lettuce cut into pieces and boil  for 20 minutes with a closed lid. Finally, add the meat from the head and from the neck, cutting them into small chunks. Pour in the soup, if desired, and the brains finely chopped.
9. Try and pour some salt and pepper.
10. Beat eggs, corn flour with lemon juice and zest until well homogenized. Pour some of the hot juice of the soup as we mix the egg-lemon sauce  (5-6 tablespoons in the set). Add it back to the soup, put dill, parsley finely chopped and stir in a low heat for a few minutes and serve it immediately.