Mageritsa (Easter Lamb Soup)
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Description: Greek dish uses organs, eggs, and seasonings. Eight servings, from Recipe Source.
RecipeSource: Mageritsa (easter Lamb Soup) RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: MAGERITSA (EASTER LAMB SOUP) Categories: Greek, Soups/stews, Lamb Yield: 8 servings Karen Mintzias Intestines, heart, lungs, & liver of 1 lamb. 1 lamb’s feet and tripe, opt 1 Lamb’s head (optional) Salt 2 Lemons (juice only) 1 sm Bunch scallions; chopped 2/3 c Chopped fresh parsley 1/2 c Chopped fresh dill 1/4 c Chopped celery leaves 6 tb Raw long-grain white rice 1/2 ts Aniseed (optional) Freshly ground pepper 3 Whole eggs Note: If using the lamb’s head, wash it, then soak it in cold water for 3 hours. Drain. Cut the head in half, using a sharp knife, and tie with a clean string. If using the lamb’s feet and tripe, prepare as follows: If tripe is not parially cooked, cut open with a sharp knife and clean the inside thoroughly under running water. Put in a pan with cold salted water to cover and soak for 30 minutes, then drain and wash with cold water. Cut into small pieces and put in a large soup pot with the lamb’s feet. cover with cold water, and simmer until tender, adding salt to taste during the last minutes of cooking. Cube the tripe, remove the meat of the feet from the bones, and add to the mageritsa at the same time as the cut-up intestines, adjusting the liquid by adding more water. Clean the intestines thoroughly by turning them inside out, using a long skewer or stick (this turning will be quicker if the intestines are first cut into 2-foot lengths), then wash under cold running water until clean. Rub the intestines with salt and the juice of 1/2 lemon, rinse again in cold water and drain. Braid the intestines or tie the ends together with clean string. Put in a large soup pot with the lamb’s head, if using, and cove with cold water. Bring to a boil, then lower the heat, skim, and simmer for 30 minutes. Remove the intestines, drain them, and cut into 1/4 inch pieces
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