Magheritsa
Yield
12 servingsPrep
25 minCook
45 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb
spring, shin and shoulder |
|
| 1 | each |
lamb liver
|
*
|
| 4 | quarts |
water
|
*
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
rice
uncooked |
|
| 1 | each |
onions
finely chopped |
|
| 1 | tablespoon |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| 5 | each |
scallions, spring or green onions
chopped, tops included |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
mint leaves
dried |
*
|
| ¼ | cup |
dill weed
fresh, chopped |
*
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 | teaspoon |
black pepper
or to taste |
|
| 3 | large |
eggs
beaten |
|
| 2 | each |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb
spring, shin and shoulder |
|
| 1 | each |
lamb liver
|
*
|
| 4 | quarts |
water
|
*
|
| 5 | ml |
salt
|
|
| 177 | ml |
rice
uncooked |
|
| 1 | each |
onions
finely chopped |
|
| 15 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 5 | each |
scallions, spring or green onions
chopped, tops included |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
mint leaves
dried |
*
|
| 59 | ml |
dill weed
fresh, chopped |
*
|
| 5 | ml |
salt
or to taste |
|
| 5 | ml |
black pepper
or to taste |
|
| 3 | large |
eggs
beaten |
|
| 2 | each |
lemon juice
|
|
Directions
Boil lamb and liver in 4 quarts salted water about 1 hour or until done.
Remove meat from broth and cut into small pieces.
Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.
Sauté onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill.
Sauté for 15 minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes.
Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup.
Heat to boiling point and remove from heat immediately.
