How to Make Favorite Magiritsa by Evdokia
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Speedy Magiritsa by Evdokia. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Magiritsa by Evdokia, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Magiritsa by Evdokia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Magiritsa by Evdokia is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Magiritsa by Evdokia using 18 ingredients and 14 steps. Here is how you cook it.
Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. It is made from lamb offal. Recipe by πατσιλινάκου
Ingredients and spices that need to be Get to make Magiritsa by Evdokia:
- 1 lamb or kid pluckliver, lungs and other organs
- intestines of a lamb or kid
- 1 bottle vinegar
- 2 heads lettuce
- 15 scallions, finely chopped
- 600 g onions
- 2 leeks
- 1 cup fresh dill finely chopped
- 1 cup olive oil
- 1 cup sweet red or white wine
- juice of one orange
- salt
- black pepper
- 6 ltr water
- 150 g rice
- 3 eggs
- 4 lemons
- 1 tbsp olive oil
Steps to make to make Magiritsa by Evdokia
- Wash the pluck and the intestines very well and remove the fat. Put them in a large bowl, sprinkle with lots of vinegar and let stand until we have everything else ready.
- Wash the lettuce, sprinkle with vineger and rinse again with water. Finely chop it without crushing it.
- Finely chop the intestines. Put them in a bowl with the juice of 2 lemons and let them stand.
- Peel, wash, chop and process the onions in a blender.
- Finely chop the scallions, leeks and dill.
- Take the eggs out of the fridge.
- In a pot, bring 3 ltr of water to boil on high heat. Once it begins to bubble intensely, add the pluck and let it boil for 3 minutes.
- Remove the pluck from the pot, strain it and finely chop it. Throw away the water, wash the pot and put it back on the stove on high heat. Pour the olive oil, the scallions, the onions, the leeks, salt, a bit of sugar and mix with a wooden spoon for 5 minutes.
- Pour some wine, add the chopped pluck and the chopped intestines and let them boil for 15 minutes on high heat, without covering the pot. Pour the rest of the wine, the orange juice, salt and pepper and let them boil in medium heat, covering the pot, for another 10 minutes.
- Raise the heat, add 3 ltr of water, the lettuce and the dill. Cover the pot and when it comes to boil, reduce the heat and let the soup simmer for an hour, without opening the pot.
- Wash and drain the rice.
- Raise the heat and add the rice. Cover the pot and when the soup begins to boil, reduce the heat once again and let it simmer for 20 minutes.
- In the meantime prepare the egg and lemon sauce (avgolemono). Beat the egg yolks and the olive oil and add the lemon juice. Whisk the egg whites until they form soft peaks. Add them to the yolk mixture and continue beating. While beating, temper the sauce with spoonfuls of the hot stock. Once the temperature of the egg-lemon sauce has reached that of the stock's, pour it into the soup and stir.
- Let the soup stand for 10 minutes and serve.
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So that is going to wrap it up for this exceptional food How to Make Speedy Magiritsa by Evdokia. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!