MAGEIRITSA!!!

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Besides Easter bunnies and candles, Easter is also about the Resurrection and the mageiritsa, of course. We have the perfect and the easiest recipe! Your house will smell from miles away.

Ingredients (4-6 servings)

  • 1 lamb liver
  • Lamb intestine (chopped)
  • 1 tea cup olive oil
  • 6 fresh onions (chopped)
  • 1 dry onion
  • 2 lettuces, chopped
  • 1 bunch chopped dill
  • ½ cup of rice
  • Salt, pepper

For the egg and lemon sause

  • 3 big eggs, yolks and whites separated
  • Lemon juice from 2-3 lemons

Preparation:

Initially, we suggest chopping all our garden products. We shall need a very good knife in order to make the procedure easier and faster. And which is the best knife for this? The Kenji Knife 15 cm! With this knife, we cut everything and we are done in no time.

We continue with the liver. We boil it into boiling water and wait till it gets an ash color. We remove it from our pot and allow it to cool down so we can chop it. At this point, we can assure that the best pot to boil the liver is the big pot from the Bratmaxx Ceramic Set. It gets quickly heated, it has a glass lid so we can see when our food id ready and thanks to the ceramic surface, the liver will have a better taste.

In addition, in another pot, we add some olive oil and sauté our liver until it gets brownish. Next, we add our fresh vegetables and the dry onion that we have previously grated on our Foldable Grater, so that our onion will offer us its fragrant juice. We sauté for 5 more minutes and then add 2.5 (approximately) water, salt and pepper.

We lower our soups’ temperature after it has been boiled; we cover our pot and simmer it for 40 minutes. We are the ones to judge how cooked we wish to have our soup. In the end, we add the rice and boil for 10 minutes by mixing regularly.

For the lemon and egg sauce: our favourite part since it offers taste to our soup. We beat the eggs until they are fluffy and then add the lemon juice beating a bit more. To make sure that we won’t taste those bitter pits we use the press citron that squeezes our lemons full juice without dropping any pits.

In another mixing bowl, we beat the egg whites into meringue and add it slowly into the yolks with a wooden spoon. Afterwards, we add 3-4 tablespoons of our hot soup into the eggs and then pour the whole egg mixture in our soup and let it simmer for 2 minutes.

We serve immediately into our thermo bowl set and enjoy our hot soup slowly slowly without fearing that our mageiritsa will get cold. Because the thermo bowls keep their temperature for a loooong time…

We clink our eggs, have some wine…and Happy Easter!

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