Steps to Prepare Any-night-of-the-week Magiritsa by Evdokia

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Award-winning Magiritsa by Evdokia. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Magiritsa by Evdokia, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Magiritsa by Evdokia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Magiritsa by Evdokia is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Magiritsa by Evdokia using 18 ingredients and 14 steps. Here is how you cook that.

Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. It is made from lamb offal. Recipe by πατσιλινάκου

Ingredients and spices that need to be Prepare to make Magiritsa by Evdokia:

1. 1 lamb or kid pluckliver, lungs and other organs
2. intestines of a lamb or kid
3. 1 bottle vinegar
4. 2 heads lettuce
5. 15 scallions, finely chopped
6. 600 g onions
7. 2 leeks
8. 1 cup fresh dill finely chopped
9. 1 cup olive oil
10. 1 cup sweet red or white wine
11. juice of one orange
12. salt
13. black pepper
14. 6 ltr water
15. 150 g rice
16. 3 eggs
17. 4 lemons
18. 1 tbsp olive oil

Steps to make to make Magiritsa by Evdokia

1. Wash the pluck and the intestines very well and remove the fat. Put them in a large bowl, sprinkle with lots of vinegar and let stand until we have everything else ready.
2. Wash the lettuce, sprinkle with vineger and rinse again with water. Finely chop it without crushing it.
3. Finely chop the intestines. Put them in a bowl with the juice of 2 lemons and let them stand.
4. Peel, wash, chop and process the onions in a blender.
5. Finely chop the scallions, leeks and dill.
6. Take the eggs out of the fridge.
7. In a pot, bring 3 ltr of water to boil on high heat. Once it begins to bubble intensely, add the pluck and let it boil for 3 minutes.
8. Remove the pluck from the pot, strain it and finely chop it. Throw away the water, wash the pot and put it back on the stove on high heat. Pour the olive oil, the scallions, the onions, the leeks, salt, a bit of sugar and mix with a wooden spoon for 5 minutes.
9. Pour some wine, add the chopped pluck and the chopped intestines and let them boil for 15 minutes on high heat, without covering the pot. Pour the rest of the wine, the orange juice, salt and pepper and let them boil in medium heat, covering the pot, for another 10 minutes.
10. Raise the heat, add 3 ltr of water, the lettuce and the dill. Cover the pot and when it comes to boil, reduce the heat and let the soup simmer for an hour, without opening the pot.
11. Wash and drain the rice.
12. Raise the heat and add the rice. Cover the pot and when the soup begins to boil, reduce the heat once again and let it simmer for 20 minutes.
13. In the meantime prepare the egg and lemon sauce (avgolemono). Beat the egg yolks and the olive oil and add the lemon juice. Whisk the egg whites until they form soft peaks. Add them to the yolk mixture and continue beating. While beating, temper the sauce with spoonfuls of the hot stock. Once the temperature of the egg-lemon sauce has reached that of the stock's, pour it into the soup and stir.
14. Let the soup stand for 10 minutes and serve.

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So that's going to wrap this up with this special food Simple Way to Prepare Quick Magiritsa by Evdokia. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!