Traditional Magiritsa
10 servings
120 minutes
A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
1
Clean the lungs from the trachea, and rinse the heart and liver in running water. Soak the entrails in boiling water for 10 minutes. Remove them, drain the water, and cut the entrails into 0.5x0.5 cm cubes.
- Lamb heart: 300 g
- Lamb lungs (lights): 300 g
- Lamb liver: 300 g
2
Separate the yolk from the white, beat the white until frothy, then add the yolks with lemon juice to the white and mix.
- Chicken egg: 12 pieces
- Lemon juice: 300 ml
3
Bring 3 liters of water to a boil, add chopped entrails, season with salt and pepper, and cook for another 10 minutes. Add finely chopped onion and dill and boil for another 2-3 minutes. Turn off the soup.
- Lamb heart: 300 g
- Lamb lungs (lights): 300 g
- Lamb liver: 300 g
- Spring onion: 400 g
- Dill: 400 g
- Ground black pepper: 40 g
- Salt: 40 g
4
Pour half a ladle of broth into the egg mixture and mix well. Then gradually pour this mixture into the soup while stirring vigorously. Drizzle with olive oil, cover with a lid, and let steep for 5-7 minutes.
- Olive oil: 100 ml
