📝 About This Recipe
Magiritsa is the quintessential Greek 'Soul Soup,' traditionally served at midnight to break the 40-day Lenten fast. This silky, herb-forward masterpiece features a delicate balance of tender lamb offal, fragrant dill, and a luxurious avgolemono (egg-lemon) sauce that creates a rich, creamy texture without a drop of dairy. It is a celebratory dish that perfectly captures the bright, aromatic essence of Greek spring.
🥗 Ingredients
The Meat and Prep
- 1 kg Lamb pluck (Includes liver, heart, and lungs; thoroughly cleaned and blanched)
- 500 grams Lamb neck or shank (Added for extra richness in the broth)
- 2 tablespoons Lemon juice (For cleaning the meat)
The Aromatics and Grains
- 1/2 cup Extra virgin olive oil (High quality Greek oil preferred)
- 8-10 pieces Spring onions (Finely sliced, including the green parts)
- 1 large Yellow onion (Finely diced)
- 2 heads Romaine lettuce (Thinly shredded (chiffonade))
- 1 large bunch Fresh dill (Finely chopped)
- 1/2 bunch Fresh parsley (Finely chopped)
- 1/2 cup Glacé or Arborio rice (Rinsed)
- 2 liters Water or Beef stock (Hot)
- to taste Salt and Black Pepper
The Avgolemono Sauce
- 3 large Eggs (At room temperature)
- 2 large Lemons (Juiced)
👨🍳 Instructions
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1
Thoroughly wash the lamb pluck under cold running water. Place it in a large pot of boiling water with lemon juice for 5-7 minutes to blanch. Drain and rinse again.
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2
Using a sharp knife, trim away any excess fat or tubes from the blanched offal and dice the meat into very small, bite-sized cubes (about 1cm).
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3
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced meat and lamb neck/shank, sautéing until browned on all sides (about 8-10 minutes).
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4
Add the diced yellow onion and sliced spring onions to the pot. Sauté for 5 minutes until softened and translucent.
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5
Pour in the 2 liters of hot water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the meat is quite tender.
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6
Stir in the shredded romaine lettuce, half of the dill, and the rice. Season generously with salt and pepper.
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7
Simmer for another 15-20 minutes, or until the rice is cooked through and the lettuce has wilted into the broth.
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8
Remove the pot from the heat. This is crucial to prevent the eggs from curdling in the next steps. Remove the lamb neck/shank bones if used.
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9
Prepare the Avgolemono: In a medium bowl, whisk the 3 eggs until frothy. Slowly whisk in the lemon juice until well combined.
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10
Tempering: Very slowly, add 2-3 ladles of the hot soup broth into the egg-lemon mixture, whisking constantly and vigorously. This raises the temperature of the eggs gently so they don't scramble.
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11
Pour the tempered egg mixture back into the main pot, stirring the soup continuously. The soup will instantly turn creamy and opaque.
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12
Add the remaining fresh dill and parsley. Give it one final stir and let it sit for 5 minutes to thicken slightly before serving.
💡 Chef's Tips
For a milder flavor, you can substitute half of the lamb offal with finely chopped veal or chicken livers. Always ensure your eggs are at room temperature to prevent the sauce from breaking. The secret to a great Magiritsa is the 'fineness' of the chop; ensure the meat and herbs are cut small for a sophisticated mouthfeel. Do not let the soup boil once the egg-lemon sauce has been added, or it will curdle. If the soup is too thick, add a splash of hot water; if too thin, let it sit for 10 minutes to allow the rice starch to work.
🍽️ Serving Suggestions
Serve hot in deep bowls with a thick slice of crusty Tsoureki (Greek Easter bread) or sourdough. Pair with a crisp, high-acidity white wine like an Assyrtiko from Santorini. Sprinkle a little extra fresh dill and cracked black pepper on top just before serving. Accompany with a side of feta cheese and Kalamata olives for a complete traditional spread.