Authentic home cooking from Greece, with US measurements. 
Mom’s Magiritsa (without rice)
This is the recipe my mom used to make, which she learned from my godmother. I’m just following in their footsteps. I usually make it in the afternoon and add the egg-lemon sauce in the evening before serving.
Mom’s Magiritsa (without rice)
This is the recipe my mom used to make, which she learned from my godmother. I’m just following in their footsteps. I usually make it in the afternoon and add the egg-lemon sauce in the evening before serving.
Open in Cookpad AppSteps
- 1
Wash the lamb offal thoroughly.
- 2
Cut the offal into small pieces, wash again, and drain.
- 3
In a large pot, sauté the offal with the scallions, salt, and pepper in olive oil.
- 4
Add the lettuce, dill, and 4 1/4 cups water (1 liter). Simmer for 45 minutes, until the offal and lettuce are tender.
- 5
Remove the pot from the heat to let the soup cool down a bit. Wait at least 5-10 minutes.
- 6
Prepare the egg-lemon sauce (avgolemono).
- 7
In a bowl, beat the eggs with the lemon juice. Gradually add a little hot broth from the soup, whisking constantly. Slowly pour the thinned egg-lemon mixture back into the soup, stirring continuously so it thickens evenly.
- 8
Return the pot to very low heat for a few minutes, stirring occasionally, until the soup thickens a bit more. Do not let it boil.
- 9
Good luck!
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