April 2007 Newsletter - Easter Issue This Month Watch Your Manners in Greece: At the Aghion Oros (Mount Athos) Special Feature : Easter Eggs What's New!!!! Featured Destination: Thasos ... Subscription Information April's Recipe:
Mayiritsa (Greek Easter soup)
Greek Easter soup, mayiritsa, is eaten in the early hours of Sunday morning following the midnight Easter service. It is too late for a celebratory feast like Easter lamb, but a good time for making use of what is left over after the lamb has been butchered and gutted. Serving easily digestible soup is also a good way of accustoming the stomach to more substantial food after weeks of going without meat.
Ingredients: - 1 lb/500 g lamb’s liver
- 1/2 lb/250 g onions, sliced into rings
- 1/2 bunch dill, finely chopped
- 1 1/4 cups/250 g rice
- 2 eggs
- Juice of 2 lemons
- 1 tbsp butter
- Salt - Freshly ground black pepper Preparation: Wash the liver thoroughly and place in a saucepan filled with salted water. Boil the liver over a high heat until it is half cooked. Remove it from the liquid and cut up into small pieces. Strain the stock through a strainer into a large saucepan. Add the onions and dill and bring the liquid to a boil. Stir in first the rice, then the liver. Melt the tablespoon of butter in the soup and continue to simmer until the rice and liver are cooked, then remove the pan from the heat. Lightly beat eggs in a small bowl and add the lemon juice, stirring continuously. Spoon a few tablespoons of soup into the egg mixture and continue beating until the egg and lemon sauce is frothy. Pour this briskly into the hot soup, making sure that it does not boil or else the eggs will curdle. Season the soup with salt and pepper. Serve hot with freshly baked white bread. | |
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