Homemade Greek Mayeritsa Recipe
Greek Easter Soup
This homemade Greek Mayeritsa recipe is a delicious soup made with bits of lamb, rice, parsley and a lemon twang. Traditionally, this Greek soup was made with a freshly slaughtered spring lamb. The main parts were roasted for the Easter meal and the leftoevers were used to help make the Easter soup for the meal's first course. This included a broth made from the lamb's head, and included the liver, heart, lungs, and intestines. This is a tasty modern twist to a traditional favorite. Serves 4-6
Ingredients:
- 1½ lbs. bone-in lamb
- 2 quarts water
- 1 finely chopped onion
- 3 stalks w/ leaves finely chopped celery
- 4 TBS finely chopped parsley
- 1/2 cup rice
- 3 beaten egg yolks
- 1 TBS cornstarch
- 1 cup milk
- 1 1/2 TBS lemon juice
- salt and pepper to taste
Directions:
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Remove meat from lamb bone and chop it coarsely. Put the meat, the bones, the onion, and the celery into a large stockpot or saucepan and add the water.
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Bring mixture to a boil on high heat, then lower heat and reduce to a simmer.
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If foam appears, skim and discard. Cover and simmer for about an hour.
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Add the rice and parsley, stir, cover and simmer til rice is tender. (about 25 minutes)
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Remove bones and discard.
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Whip together the milk, cornstarch, and egg yolks and then slowly whisk into the soup.
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Cook, uncovered, for about 5 minutes and remove from the heat. Add the lemon juice and salt and pepper.
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Stir and serve in bowls. Enjoy your mayeritsa!
Delicious
Homemade Soup Recipes