Mayiritsa
(Easter Soup) Recipe

Origin: Greece Period: Traditional

This is a classic Greek soup typically served at Easter time.

Ingredients

1 complete set of lamb offal (heart, lungs, liver, spleen, pancreas, kidneys and a few pieces of small intestine)
120ml olive oil
500g spring onions, finely chopped
1 bunch dill weed, finely chopped
50g rice
1 batch egg and lemon sauce
salt and freshly-ground black pepper, to taste

Mayiritsa
(Easter Soup) Preparation:

Method:

Wash the offal then bring a large pan of water to a boil. Add the offal and blanch for 10 minutes. Remove from the liquid then set aside to cool before dicing finely.

Heat the oil in a pan and use to fry the offal and spring onions for about 10 minutes, stirring frequently. Now add 2l of water, season with salt and black pepper then stir-in the dill weed. Bring to a boil, reduce to a simmer and cook, covered, for 30 minutes. Remove the lid, stir-in the rice and cook for a further 20 minutes, or until the rice is tender. In the meantime, prepare the egg and lemon sauce and when the rice is tender stir this into the soup. Allow to simmer gently until thickened.

Ladle into warmed soup bowls and serve (will serve about 6 people)

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