Lamb offal (pluck)
A set of lamb offal (heart, lungs, liver, kidneys) for braising, fillings and rich soups.
Lamb offal (pluck) is a set of lamb offal: heart, lungs, liver, kidneys and sometimes spleen and tripe, with a firm texture and a rich meaty taste. It is chopped and braised with onion and spices (for haggis filling, kupaty, homemade sausages), fried with potatoes and herbs, and added to rich soups and pilaf.
Recipes with this ingredient
Magiritsa is a traditional Greek Easter soup that is an important part of the Bright Resurrection celebration. This fragrant and rich soup is made from lamb offal, giving it a unique flavor enhanced by green onions, anise, and butter. A special velvety texture comes from a whipped egg mixture with lemon juice, making magiritsa tender and rich. The soup symbolizes the transition from strict fasting to abundant Easter feasting, offering a warming and comforting taste after the night service. It is served hot, enjoying the complex flavor notes that combine the freshness of lemon, spiciness of spices, and rich meat broth. Magiritsa is not just a dish but a whole tradition infused with family warmth and Greek hospitality.
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