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Traditional Easter Soup

Servings: 8

Credits: Eat Greek Tonight

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Mayeiritsa Ingredients
Order Quantity Ingredient Alternative Notes
1/2 lb Lamb ( (Intestines) )    
1 Whole Lamb ( (Liver) )    
1-2 Medium Lemons   Juiced 
1 Small Lettuce ( Leaf )   Finely Chopped 
3 oz Oil ( Olive )    
6 oz Rice    
4-5 Whole Scallions   Finely Chopped 
Mayeiritsa Directions
Wash the liver and intestines well and drain.

Boil in water for 40 minutes, skimming the froth.

Remove from the pan and chop into small pieces.

Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.

Add it all to the stock and boil for half an hour.

Add the rice and simmer for another 15 minutes.

In a seperate bowl, beat the egg yolks and gradually add the lemon juice.

Slowly add a little stock from the pan while beating.

Slowly beat in this mixture to the stock pot and stir well.

Do not allow the soup to boil.

Serve immediately, garnished with finely chopped dill.

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