Mayeritsa

Mayeritsa

Easter soup

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

The Paschal lamb, so much a part of the Greek Easter Sunday celebrations, usually comes with head and edible innards. The head is left on and it secures the lamb to the spit more successfully. The innards are used for making either mayeritsa or kokoretsi tis souvlas. Often extra ingredients are obtained for making both.

A bowl of mayeritsa is the first meal served after the Lenten fast and follows the Saturday midnight service of the Resurrection.

As you are unlikely to purchase a lamb with all its spare parts, the recipe is given with ingredients easily obtained from your butcher.

Ingredients

Quantity Ingredient
500g lamb tripe
2 lamb lungs
1 lamb heart
1 lamb liver
1 lemon, juiced
60g butter
240g spring onions, chopped
2 tablespoons flat-leaf parsley, chopped
2 teaspoons dill, chopped
salt and freshly ground white pepper, to season
75g short-grain white rice

To finish

Quantity Ingredient
3 eggs
1 lemon, juiced

Method

  1. Rinse the tripe well, place in a saucepan and cover with cold water. Bring to the boil, then drain.
  2. Put the scalded tripe in a deep saucepan and add 2 litres cold water. Bring to the boil, then reduce the heat, cover and simmer for 1 hour.
  3. Meanwhile, rinse the lungs, heart and liver. Place in a bowl, cover with cold water and add the lemon juice. Leave to soak for 30 minutes, then drain.
  4. Add the lungs, heart and liver to the pan and simmer gently, uncovered, for a further 10 minutes, skimming as required.
  5. Lift out all the meats, reserving the stock. Cut the meat into very small pieces, discarding any tubes from the heart and liver. Set aside.
  6. Melt the butter in a frying pan and gently fry the spring onion until translucent. Add the chopped meats and stir over medium heat for 5 minutes.
  7. Transfer the pan contents to the saucepan of hot stock. Add the parsley and dill, and season with salt and pepper. Cover and simmer gently for 2 hours, or until meats are tender.
  8. Rinse the rice and add to the pan. Boil, uncovered, for a further 20 minutes, adding a little more water if necessary.
  9. To finish, beat the eggs in a bowl until foamy. Gradually beat in the lemon juice. Ladle about 500 ml of the boiling stock into the egg mixture, beating constantly. Pour the mixture back into the soup and stir over low heat for a minute or two to cook the egg. Do not let the soup boil again.
  10. Remove the pan from the heat so that the heat of the pan does not curdle the egg. Keep stirring for a further minute and serve immediately.

Note

  • The soup may be prepared and cooked for 2 hours, or until the meats are tender, then removed from the heat before the rice is added. When required for serving, return to the boil, add the rice and complete the cooking.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again