{"id":13595,"date":"2019-04-26T09:47:40","date_gmt":"2019-04-26T09:47:40","guid":{"rendered":"https:\/\/petros-syrigos.com\/mageiritsa\/"},"modified":"2025-02-12T12:11:37","modified_gmt":"2025-02-12T12:11:37","slug":"traditional-mageiritsa-recipe-2","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/traditional-mageiritsa-recipe-2\/","title":{"rendered":"Traditional Mageiritsa recipe"},"content":{"rendered":"

Mageiritsa is a traditional greek easter soup.<\/p>

Ingredient<\/h4>
  • 1 lamb head with neck<\/li>
  • \u00bd cup. butter or oil<\/li>
  • 1 .200 g of lamb liver<\/li>
  • 300 g Fresh onions<\/li>
  • salt and pepper<\/li>
  • 1 tbsp flour<\/li>
  • 1 cup. white wine<\/li>
  • 6 tablespoons of rice<\/li>
  • 1 lettuce<\/li>
  • For the egg-lemon sauce:<\/li>
  • 2 eggs<\/li>
  • 1-2 lemons of juice and zest<\/li>
  • 1 tbsp corn flour<\/li>
  • dill, parsley<\/li> <\/ul> <\/div> <\/div>

    Execution<\/h4>
    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.<\/li>
    2. Rinse it, cover it with cold water and put it in the fire. Once boiled, drain and rinse it with cold water.<\/li>
    3. Put it in the saucepan and cover it with warm water. Add the lamb\u2019s neck and boil for about an hour.<\/li>
    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.<\/li>
    5. When the water begins to boil again, drain and pour it in cold water. Drain again and cut them into pieces.<\/li>
    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.<\/li>
    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).<\/li>
    8. Let the soup get cooked for half an hour. Pour the rice and\u00a0 the lettuce cut into pieces and boil\u00a0 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.<\/li>
    9. Try and pour some salt and pepper.<\/li>
    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\u00a0 (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.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

      Mageiritsa is a traditional greek easter soup. Ingredient 1 lamb head with neck \u00bd 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 […]<\/p>\n","protected":false},"author":1,"featured_media":23342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2786,2828,2823,2867,2796],"tags":[],"class_list":["post-13595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-easter","category-holidays","category-aperitifs","category-soups"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13595"}],"version-history":[{"count":3,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13595\/revisions"}],"predecessor-version":[{"id":13606,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13595\/revisions\/13606"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/23342"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}