GREEK RECIPE: Mageritsa Soup

1 lambs head plit in half and tied to gether
1 cup vinegar
1 lb lamb liver cut bite size
1 cup long grain white rice
3 celery stalks with leaves chopped

6 scallions with greeb stems chopped
4 sprigs minced parsley
2 sprigs fresh dill minced
2 egg yolks
juice of one lemon
salt and pepper to taste

Soak lamb head for 1 hour in cold water to cover it and one cup vinegar. Clean head and rinse thoroughly. Place in a large pot with enough water to cover, salt and pepper. Bring to a boil, skim foam, and reduce to simmer covered for about 2 hours. Remove head and set aside on a platter. Remove and cut up brains, add them to stock with everything else but egg yolks and lemon juice. Mix everything well, bring to a boil again and reuduce to simmer for 25 munutes. Remove from flame.

Beat egg yolks in a bowl until fluffy. Slowly add lemon juice to eggs while beating. Then slowly add 1 cup of the hot broth to the mixture while beating. Slowly add mixture to soup while stirring constantly. The soup cannot be reheated. Eat the lambs head innards if you can. The eyes are good! Serve immediately. Serves 6.

Greek Recipe: Mageritsa Soup

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GREEK RECIPE: Mageritsa Soup