Magiritsa is a Greek soup made from lamb offal, associated with the Easter(Pascha) tradition of the Greek Orthodox Church. Accordingly, Greek-Americans and Greek-Canadians sometimes call it “Easter soup”, “Easter Sunday soup”, or “Easter lamb soup”. In some parts of Greece, most notably Thessaly, it is not served as soup but rather as a fricassee, where it contains only offal and a large variety of vegetables, but no onions or rice, as in the soup.
2 lamb offal(livers only)
1/2 kg sweetmeats
1 bunch spring onions, finely chopped
100 gr butter or staka
100 gr olive oil
2/5 cup long grain white rice
4 tbsp dill, chopped
2 tbsp corn flour
juice of 2 lemons
4 egg yolks
Boil the offal and sweetmeats in salted water for half an hour, drain, let cool, then dice finely.
In a frying pan, cook the spring onions lightly in butter and oil, then add the liver and sweetmeats cubes, stir and cook for a few minutes to allow them to pick up the onion’s aroma.
Pour in the chicken stock, bring to the boil and let the sweetmeats and liver cook. When they are done, add the rice and let it boil for 10 minutes, stirring constantly to keep it from sticking.
In a bowl, whisk together the lemon juice, the egg yolks, and the cornflour until thoroughly blended. Add a ladleful of the soup into the bowl whisking constantly, then pour the bowl’s contents into the soup, stirring all the time.
Add the chopped dill and season with salt and pepper- the soup is ready to serve.