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Greek Food - Recipe: Mayeiritsa

Traditional Easter Soup

4-5 Whole Green Onions (Finely Chopped)
1/2 lb Lamb's Intestines
1 Whole Lamb's Liver
1-2 Medium Lemons (Juiced)
1 Small Lettuce (Finely Chopped)
3 oz Olive Oil
6 oz Rice
  • Wash the liver and intestines well and drain.
  • Boil in water for 40 minutes, skimming the froth.
  • Remove from the pan and chop into small pieces.
  • Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.
  • Add it all to the stock and boil for half an hour.
  • Add the rice and simmer for another 15 minutes.
  • In a seperate bowl, beat the egg yolks and gradually add the lemon juice.
  • Slowly add a little stock from the pan while beating.
  • Slowly beat in this mixture to the stock pot and stir well.
  • Do not allow the soup to boil.
  • Serve immediately, garnished with finely chopped dill.

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