Name: Mageritsa (Easter Soup)
Ingredients: 4 tb Extra-virgin Olive Oil; 2 1/2 lb Lamb Shanks; Trimmed of Fat; 2 lg Yellow Onions; Peeled and Quartered; 2 md Carrots; Peeled and Halved; 2 bn Scallions; (Green Onions); Finely Chopped; 1 1/2 lb Boneless Lamb Shoulder; Minced; 1/2 c Long-grain Rice; 3 bn Fresh Dill; Finely Chopped; 8 c Romaine Lettuce; Shredded; 4 Eggs; 4 Lemons ; Juice of; Salt and Freshly Ground Black Pepper to Taste

Just because we have ridden in a car doesn’t mean that we are qualified to drive a car. In a sense, we have been passengers in the car of our parents’ faith… But just because we have seen their faith in action doesn’t automatically mean that we have the same faith. You see, salvation is a matter of your heart, not your parents’ hearts. You must have faith. You must believe. Don’t miss those important words in Romans 10:9: “believe in your heart.”

Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Greek		1	Servings

INGREDIENTS

4	tb	Extra-virgin Olive Oil
2 1/2	lb	Lamb Shanks; Trimmed of Fat
2	lg	Yellow Onions; Peeled and Quartered
2	md	Carrots; Peeled and Halved
2	bn	Scallions; (Green Onions); Finely Chopped
1 1/2	lb	Boneless Lamb Shoulder; Minced
1/2	c	Long-grain Rice
3	bn	Fresh Dill; Finely Chopped
8	c	Romaine Lettuce; Shredded
4		Eggs
4		Lemons ; Juice of
		Salt and Freshly Ground Black Pepper to Taste

INSTRUCTIONS

A traditionally Greek Easter Feast will contain many dishes that are
prepared only once during the year, which makes the celebration all that
more special. Today's recipe is one of those very special preparations that
remind us of a time when every cut of meat, bones, organs and other innards
were prepared and utilized as food, because wasting these elements would
mean that you and your family go hungry.
Because we tend to live in a land of plenty, this recipe for Easter Soup
has been updated in the sense that the offal (heart, liver, lungs and
intestines) of a lamb have been replaced with the more palatable shank and
shoulder cuts of lamb as our Greek East Feast continues at Recipe-a-Day.
Heat 2 Tbs. olive oil in a large pot over medium-high heat. Add lamb shanks
and cook, turning to brown on all sides, approximately 12 to 15-minutes.
Add onions, carrots, and enough water to cover, about 16 cups. Bring
mixture to a boil, then reduce heat to medium and simmer, skimming
occasionally to remove excess fat, for about 2 1/2-hours. Strain stock,
discarding vegetables, but reserving shanks. Pull meat from the bones after
cooling and cut into small pieces, then return the meat to the pot filled
with the stock.
Heat the remaining 2 Tbs. olive oil in a large skillet over medium-high
heat. Add scallions and cook until wilted, about 3 to 5-minutes. Add the
lamb shoulder and brown, stirring frequently, cooking for approximately 5
to 7-minutes. Transfer to the stock pot and add rice, dill and lettuce.
Bring the soup to a boil, then reduce heat to medium and simmer until rice
is soft, about 30 to 45-minutes.
Just prior to serving, prepare the egg-lemon sauce by beating the eggs with
the lemon juice in a medium-sized bowl until frothy. Temper eggs by
whisking in 2 cups of hot broth, a little at a time, then stir the sauce
into the soup. Season to taste with salt and pepper and serve warm.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Apr 05, 1998

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