Magiritsa with chicken offal. 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. Greek Easter: Three Magiritsa Recipes to Suit Every Palate. Sykotakia me Lahanika - Kopiaste.to Greek Hospitality.

Greek Magiritsa Easter Soup with chicken by Greek chef Akis Petretzikis. A lighter version of the traditional Greek recipe made with chicken instead of lamb! This soup is made on Easter in Greece and is called "Magiritsa". You can cook Magiritsa with chicken offal using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Magiritsa with chicken offal

It's 1 packet of chicken offal (you can find frozen in the supermarket).
Prepare 12 of spring onions, finely chopped.
Prepare 1 bunch of dill, washed and finely chopped (amount depending on your taste).
You need 1 tsp of dry spearmint.
You need 1 of vegetable stock cube.
Prepare 1/2 cup of rice.
Prepare 50 g of margarine.
You need of olive oil.
It's of For the egg and lemon sauce.
It's 2 of eggs.
You need of the juice of 2 lemons.

We cook the traditional Greek Easter soup but without the lamb offal which would be hard to find in Chicago. The recipe ends with a delicious avgolemono. This margarita chicken gets its kick from a zesty marinade of fresh juice, liquor, and seasonings. You've tried the rest, now try the best!

Magiritsa with chicken offal step by step

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..

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