Traditional Magiritsa – Greek Easter Soup

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  • 1 small lamb pluck
  • 300 g lamb intestines
  • 1 large cos lettuce
  • 4-5 spring onions 
  • 1 medium red onion 
  • ½ bunch dill
  • 30 g glutinous rice 
  • 2 medium eggs
  • juice of 2 lemons
  • 70 ml olive oil
  • 30 g cow milk butter
  • 1 tablespoon salt
  • pepper



Cut the lamb pluck into small pieces, using a pair of scissors.

Right after, put them into a bowl and wash very well, constantly changing water.

Afterwards, in a bowl, clean and wash the intestines well, constantly changing water.

After washing them well, take a straw or a stick, turn the inner side of the intestines out, and wash this side thoroughly.

After washing them very well, constantly changing water, leave them in a bowl of water, plenty of lemon and salt, taking out of the bowl one edge of each intestine, so that they don’t become tangled.

If the intestines are too long, fold them so that they shrink in length and make a braid out of them, tying the edges at the beginning and at the end, so that the braid does not become untangled while it boils.

Right after, wash the lettuce and cut it into relatively large pieces, about 2-3 cm.

Continue the washing with the spring onions, cut them into pieces of about 1cm, finish with the washing of the dill and chop finely.

Finally, grate the dried onion in a food processor, being careful not to melt it but to be slightly coarse.

Once the ingredients are ready, put the lamb pluck into a pot and the braid made of the intestines. Add water, as much as to cover them enough.

Boil for about 10 minutes on high heat, then skim constantly with a spoon. After they are skimmed well, drain them and set them aside to cool slightly.

Immediately after, in another pot, pour the oil and the butter. After they burn, add the spring onions along with the dried onion. Sautè for 3-4 minutes, while stirring constantly with a wooden ladle until they wither.

After sautéing the onions, add the lamb pluck and intestines, which we have previously cut with scissors into pieces of about 1cm. Brown them all together for about another 10-15 minutes, continuing to stir.

When the lamb pluck is well sautéed, add 400ml of hot water, then salt, pepper, and immediately after the lettuce and dill, stirring constantly.

Continue cooking for 7-8 minutes, lightly pressing the lettuce pieces with the ladle, so that they wither well and lose their volume.

After the lettuce is well withered, add the rice along with 200ml of warm water. Stir and simmer over medium heat with closed lid, for as many minutes as indicated on the instructions of the rice package.

When the cooking time is over, taste the rice to see if it has boiled.

If not, leave the magiritsa to cook a few minutes longer, so that the rice is properly boiled.

While waiting, start preparing the egg-lemon, taking two bowls, in order to separate the egg whites from the egg yolks.

Right after, beat the egg whites with a hand whisk so well that they become a fluffy meringue.

Afterwards, add the yolks, continuing to stir until it becomes a homogeneous mixture and gradually adding the lemon juice.

When the egg mixture is ready, take 3-4 spoonfuls of juice with the ladle from the soup and add them one by one gradually to the egg mixture, stirring constantly with the whisk.

Finally, transfer the mixture of the eggs back into the pot, shaking it with the hands from right to left. This way the egg-lemon will mix with the magiritsa properly. Continue for another 5 minutes the simmering of the magiritsa and serve it hot.

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