Magaritsa
Magaritsa is a flavorful and comforting traditional Greek soup, typically enjoyed on Easter night to break the Lenten fast. This iconic dish combines tender bites of lamb liver and intestines with aromatic herbs like dill and parsley, creating a rich depth of flavor. Simmered with medium-grain rice in a warm and hearty broth, the soup is finished with an elegant avgolemono (egg-lemon) sauce, giving it a creamy, tangy twist that elevates every spoonful. Perfectly seasoned with a medley of onions, olive oil, and a touch of black pepper, Magaritsa is an authentic celebration of Greek culinary heritage. Serve it hot with crusty bread for a truly memorable meal that captures the essence of Easter traditions.
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Recipe Information
Ingredients
- 500 grams Lamb liver
- 500 grams Lamb intestines
- 60 ml Olive oil
- 2 large Onions, finely chopped
- 4 medium Spring onions, finely chopped
- 30 grams Fresh dill, finely chopped
- 30 grams Fresh parsley, finely chopped
- 100 grams Rice (medium-grain)
- 1.5 liters Chicken or lamb stock
- 2 large Eggs
- 2 large Lemons (juice only)
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Start by thoroughly cleaning the lamb intestines. Turn them inside out using the help of a skewer or the back of a thin spoon. Wash them under cold running water until fully clean.
Soak the intestines in a bowl with water, a splash of vinegar, and a pinch of salt for 10 minutes. Rinse well under cold water and set aside.
Bring a pot of water to a boil and blanch the lamb liver and intestines for 3-4 minutes to remove impurities. Remove from the pot and let cool slightly.
Cut the lamb liver and blanched intestines into small bite-sized pieces.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and spring onions and sauté until softened and translucent, about 5 minutes.
Add the chopped lamb liver and intestines to the pot and cook for another 8-10 minutes, stirring occasionally, until lightly golden.
Pour in the chicken or lamb stock and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 30 minutes.
Add the rice to the pot and continue to simmer for another 15-20 minutes or until the rice is tender.
Stir in the fresh dill and parsley, and season with salt and black pepper to taste.
Prepare the avgolemono sauce: In a medium-sized bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking.
Slowly ladle a few spoonfuls of hot soup broth into the egg-lemon mixture, whisking constantly, to temper the eggs and prevent curdling.
Slowly pour the avgolemono mixture back into the soup while stirring continuously. Cook for 2-3 minutes on low heat but do not let the soup boil.
Serve hot with a side of crusty bread and enjoy this traditional Greek Easter delicacy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
