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Magiritsa traditional recipe
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Greek easter soup (magiritsa) is the soup that Greeks break their 40 days fasting with after the midnight liturgy on Easter Saturday.
Magiritsa TRADITIONAL
MATERIALS
• 1 sykotaria
• intestines
• 1 cup oil
• 2 chopped lettuce
• 10 fresh chopped onions
• 1 onion chopped dry
• 1 cup rice
• 3 eggs
• 2 lemons
• dill (optional)
EXECUTION
Wash very well sykotaria and intestines. The intestines have to wash very well and turn upside down with a straw. Add the sykotaria and intestines into boiling water and scald. Just boil the mince into very small pieces.
Put in a pot to burn oil
Add the onions, and fresh and dried tsigarizete pieces of sykotarias and intestines.
Add lettuce and dill.
Alatopiperonete
Add 4 cups water
Lower the heat and leave to sigovrasoun
Just boil add rice
Once everything is ready turn off the fire, strike at the soft white maregka and weft separately.
Add lemons, add egg yolks
Add a bit of lemon juice
Add just a little juice from magiritsa banging quickly and continuously
When you put enough together to drop the whole pot
Gently shaking the pan to the egg and go everywhere |
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