Magheritsagreek, holiday 3 lb spring lamg (shin & shouldr) 1 lamb liver 4 quart water 1 teaspoon salt 3/4 cup rice (regular); uncooked 1 onion; finely chopped 1 tablespoon water 1/4 cup salad oil 5 green onions; chopped (tops included) 2 tablespoon parsley; chopped 1/2 teaspoon dried mint 1/4 cup dill; fresh, chopped 1 salt 1 pepper 3 eggs; beaten 2 lemons; juice of Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes. Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes. Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat. Combine eggs and lemon juice; beat thoroughly until well blended. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately. SOURCE: Southern Living Magazine, sometime in the early 1970s Typed for you by Nancy Coleman |
