Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, alternative magiritsa. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Magiritsa (Greek: μαγειρίτσα) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. Accordingly, Greek-Americans and Greek-Canadians sometimes call it "Easter soup", "Easter Sunday soup", or "Easter lamb soup". In some parts of Greece, most notably Thessaly, it is not served as soup but rather as a fricassee, where it.
Alternative magiritsa is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Alternative magiritsa is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have alternative magiritsa using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Alternative magiritsa:
- Get 1 kg chicken fillet
- Get 2 large heads of lettuce
- Prepare 2 bunches dill
- Get 2 bunches spring onions
- Make ready 1 bay leaf
- Get 1 / cup cognac
- Prepare 1 egg and 1 egg white
- Make ready 1 lemon
- Get 1 bit of oil
- Take salt
- Prepare pepper
There are variations in the recipes used, but this recipe (which is not a soup) is a simple, traditional way of preparing it - called Tsilihourdi - from a village in northern Corfu. A traditional Greek Magiritsa recipe (Greek easter soup) only for the lovers of the authentic Greek cuisine! Magiritsa is a unique and controversial Greek soup made from lamb offal and romaine (cos) lettuce, garnished with fresh herbs and finished of with a delicious egg lemon sauce (Avgolemono). Different people add as many as they can find or simply like.
Instructions to make Alternative magiritsa:
- First, cut the fillets into two pieces.
- Put them in salted water with the bay leaf and let boil for 15 minutes.
- Chop the lettuce into small pieces.
- Chop the onion in rings as well as the dill.
- Remove the chicken from the water and dice into cubes.
- Put some oil in a pot, sauté the onion and the chicken and deglaze with the cognac.
- Add the lettuce and the dill gradually adding a little bit of water, until they are tender, stir and add a bit more water.
- Add salt and pepper.
- Lower the heat and boil for 20 minutes.
- Prepare the egg and lemon sauce and pour it in the pot. Ready!!!
So here is the recipe for magiritsa while in the same time you can see one the first blogs i did last year for cooking roasted lamb, another typical Easter dish. 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. Transfer the mixture into the pot again, mix for a few seconds by shaking the pot, and remove from the heat. Add the dill into the pot, the green part of the spring onions, salt and pepper and mix. Serve with olive oil, dill, lemon wedges and pepper.
So that is going to wrap it up with this exceptional food alternative magiritsa recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
