How to Prepare Homemade Magiritsa from the Chef in love

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, magiritsa from the chef in love. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Magiritsa from the Chef in love is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Magiritsa from the Chef in love is something that I’ve loved my whole life.

Magiritsa from the Chef in love. My mom's magiritsa. Τελευταία Νέα Sintages Pareas. See recipes for Vaso's magiritsa, Magiritsa from the Chef in love too. This traditional magiritsa recipe is the dinner prepared and served in almost every household in Greece on Holy Saturday, while the main Easter meal One can find many variations of this traditional Greek magiritsa recipe.

To begin with this particular recipe, we have to prepare a few components. You can have magiritsa from the chef in love using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Magiritsa from the Chef in love:

1. Take 1 offal
2. Get 500 g intestines
3. Make ready 12 spring onions finely chopped with half their greens
4. Prepare 1 head lettuce cut into thick strips
5. Prepare juice of 2 lemons
6. Get 2 egg yolks
7. Prepare 3 tbsp finely chopped dill
8. Take salt - pepper

This Greek Orthodox soup is eaten to break the Lenten fast. Lamb offal is flavored with onions, veggies and herbs, then thickened with Avgolemono. Community content is available under CC-BY-SA unless otherwise noted. The parts of the lamb unsuitable for roasting were then incorporated into magiritsa, and the soup was usually consumed to break the Lent.

Instructions to make Magiritsa from the Chef in love:

1. Blanch the offal and after straining it well, let it cool.
2. Chop the offal as well as the onions into fine pieces.
3. Wash the intestines thoroughly and leave them to stand in water with a bit of vinegar for at least 1 hour.
4. Sauté the offal in olive oil for 5 minutes, add the onions and cook for an additional 5 minutes.
5. Add two litres of water or vegetable stock and simmer for 40 minutes adding water when necessary.
6. Braid the intestines and add to the soup together with the lettuce and add as much water as it takes to cover all the ingredients well.
7. Simmer for an additional 30 minutes, remove from heat, add the egg and lemon sauce, the dill and spices.

Community content is available under CC-BY-SA unless otherwise noted. The parts of the lamb unsuitable for roasting were then incorporated into magiritsa, and the soup was usually consumed to break the Lent. The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch. Greek Easter soup - Magiritsa by the Greek chef Akis Petretzikis. Make easily and quickly this traditional Easter recipe with lamb and dill!

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