Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, magiritsa with chicken offal. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Magiritsa is a unique Greek soup made from lamb offal and romaine lettuce, garnished with fresh herbs This traditional magiritsa recipe is the dinner prepared and served in almost every household in Greece on Holy Saturday, while the main Easter meal served on Easter Sunday is spit roasted lamb. Magiritsa (Greek: μαγειρίτσα) 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".
Magiritsa with chicken offal is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Magiritsa with chicken offal is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook magiritsa with chicken offal using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Magiritsa with chicken offal:
- Get 1 packet chicken offal (you can find frozen in the supermarket)
- Make ready 12 spring onions, finely chopped
- Prepare 1 bunch dill, washed and finely chopped (amount depending on your taste)
- Take 1 tsp dry spearmint
- Take 1 vegetable stock cube
- Make ready 1/2 cup rice
- Get 50 g margarine
- Make ready olive oil
- Get For the egg and lemon sauce
- Prepare 2 eggs
- Make ready the juice of 2 lemons
The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch. The parts of the lamb unsuitable for roasting were then incorporated into magiritsa, and the soup was usually consumed to break the Lent. Greek Easter: Three Magiritsa Recipes to Suit Every Palate. Sykotakia me Lahanika - Kopiaste.to Greek Hospitality.
Instructions to make Magiritsa with chicken offal:
- Defrost the chicken offal, rinse and boil for 40' in plenty of water with a little bit of salt.
- When they are done, strain them, keeping the water where they boiled in, chop them into small pieces the size of a fingernail and clean from any fibres.
- In a deep pot, preferably earthenware, put some oil to cover the bottom, melt the 50 gr of margarine as well and when it heats, sauté the finely chopped meat with the onions, dill and spearmint.
- Add the stock of the offal and a vegetable stock cube and fill the pot to about 2/3.
- Increase the heat, let it reach the boil and then lower the heat and let it simmer for about an hour.
- Add the rice, increase the heat and boil for 15'. Use as much salt and pepper as you like, remove from heat and put the lid on the pot.
- For the egg and lemon sauceBeat the eggs with a fork, mix in the lemon juice and while beating, slowly add two large spoonfuls of the mageiritsa stock.
- Pour into the pot and stir (you don't boil again to keep the egg from curdling).
- Keep covered until you are ready to serve.
I love this for leftover turkey! Reminds me a little of the chicken soup the greeks make. Agree with previous reviewer- keep the romaine and onions separate until ready to serve the soup- that is what makes it so unique and fresh tasting! Greek amateur chef Dimitri is cooking traditional Greek Easter soup Magiritsa in Kiev. Part of the Bajanac is cooking video series.
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