Magheritsa

16 ingredients
10 steps

Ingredients

  • 3 pounds lamb spring, shin and shoulder
  • 1 each lamb liver
  • 4 quarts water
  • 1 teaspoon salt
  • 3/4 cup rice uncooked
  • 1 each onions finely chopped
  • 1 tablespoon water
  • 1/4 cup vegetable oil
  • 5 each scallions, spring or green onions chopped, tops included
  • 2 tablespoons parsley leaves chopped
  • 1/2 teaspoon mint leaves dried
  • 1/4 cup dill weed fresh, chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 3 large eggs beaten
  • 2 each lemon juice

Directions

  1. 1
    Boil lamb and liver in 4 quarts salted water about 1 hour or until done.
  2. 2
    Remove meat from broth and cut into small pieces.
  3. 3
    Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.
  4. 4
    Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill.
  5. 5
    Saute for 15 minutes.
  6. 6
    Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes.
  7. 7
    Remove from heat.
  8. 8
    Combine eggs and lemon juice; beat thoroughly until well blended.
  9. 9
    Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup.
  10. 10
    Heat to boiling point and remove from heat immediately.

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