Mageiritsa – Soup with lamb, egg & lemon sauce
Ingredients
1 kg lamb necks (with bone)
500g lamb’s fry
6 lamb kidneys
2 tbs medium grain rice
1 onion, diced
1 cup white wine
6 spring onions, chopped
½ cup dill, finely chopped
½ cup parsley, finely chopped
1 cos lettuce, chopped
½ cup extra virgin olive oil
4 eggs
2 lemons, juiced
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Method
Place the lamb necks in a large saucepan with cold water and bring to the boil. Skim off any froth and continue to simmer for 1 hour. When ready, remove necks and reserve stock. When the necks are cool enough to handle, shred the meat and set aside.
To prepare the lamb’s fry, remove the membrane and cut the liver into bite size pieces. For the kidneys, remove the outer membrane, cut in half and remove the white core. Cut into smaller pieces.
Take a heavy based saucepan and sauté the diced onion for 3 minutes. Add the lamb and kidney and continue to sauté till browned. Add the shredded neck meat and cook to heat through. Add the wine to deglaze pan and boil until half the liquid has evaporated. Add 4 cups of the reserved lamb neck stock (add water if there is not enough) season with salt and pepper, add the rice, spring onions and parsley and simmer for 20 minutes. If needed add more stock or hot water. There needs to be enough liquid to just cover the meat. Add the lettuce and dill and mix to combine. Lower the heat and let simmer while you make the egg and lemon sauce.
To make sauce, whisk the eggs in a bowl and then slowly add the lemon juice while continuing to whisk. Using a ladle, slowly add hot liquid from the magiritsa to the egg mixture, while continuing to whisk. Keep ladling until the egg mixture has warmed up. Pour this back into the magiritsa and swirl the saucepan to mix through. Let it simmer for a couple of minutes (not boil). Check and adjust seasoning of needed. Serve in bowls with crusty bread.
