Authentic Greek Magiritsa - The perfect dish for Greek Easter!

lamb offal

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

spring onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor with less cost.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: whole eggs

Silken tofu can create a creamy texture with fewer calories.

Begin by boiling approximately 1 liter of water in a pot.

Add a little olive oil and salt to the boiling water.

Add around 10 pink peppercorns and a couple of pimento seeds to the pot.

Slice a lemon into thick pieces and add to the pot.

Once the water is boiling, add the lamb offal to the pot.

Boil for about 10 minutes, keeping the lid slightly ajar.

Remove any impurities that rise to the top during boiling.

After 10 minutes, remove the lamb offal and let it cool on a plate.

Discard the water from the pot after removing the offal.

Thinly slice garlic and prepare the spring onions, keeping some tops for garnish later.

Cut the lamb offal into small pieces after it has cooled.

Heat a pan over high heat and add about 4 tablespoons of olive oil.

Add the sliced garlic and spring onions to the hot oil and sauté until translucent.

Add the lamb offal back into the pan once the vegetables are translucent.

Pour in white wine and let the alcohol evaporate.

Add water to the pan and bring it to a boil.

Reduce the heat to medium and cook for about 30 minutes.

Chop the romaine lettuce and the tops of the spring onions to add to the pot.

Add the chopped lettuce and spring onion tops to the pot and mix well.

Add a good amount of rosemary and 50 grams of long grain white rice to the pot.

Cook for an additional 10 minutes, adding more water if necessary.

In a bowl, crack two eggs and whisk them together.

Zest three lemons and add the zest to the eggs, then squeeze the lemon juice into the bowl.

Whisk the egg and lemon mixture thoroughly.

Temper the egg mixture by slowly adding a ladle of hot soup to it while whisking.

Once tempered, gently stir the egg mixture back into the pot off the heat.

Allow the dish to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens