Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, magiritsa with chicken offal. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Magiritsa with chicken offal is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Magiritsa with chicken offal is something that I’ve loved my entire life.
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". A lighter version of the traditional Greek recipe made with chicken instead of lamb!
To begin with this particular recipe, we must prepare a few components. You can cook magiritsa with chicken offal using 11 ingredients and 9 steps. Here is how you cook that.
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)
- Get 1 tsp dry spearmint
- Prepare 1 vegetable stock cube
- Get 1/2 cup rice
- Take 50 g margarine
- Prepare olive oil
- Make ready For the egg and lemon sauce
- Prepare 2 eggs
- Prepare the juice of 2 lemons
Greek amateur chef Dimitri is cooking traditional Greek Easter soup Magiritsa in Kiev. Part of the Bajanac is cooking video series. In this first part, sauteeing the green onions and dill, adding the offal and the water and letting boil. 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.
Steps 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.
In this first part, sauteeing the green onions and dill, adding the offal and the water and letting boil. 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. Yeap, this is Easter dinner in Greece. #magiritsa soup! I love this for leftover turkey!
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