| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Greek, Holiday | 12 | Servings |
INGREDIENTS
| 3 | lb | Spring lamg, shin & shouldr |
| 1 | Lamb liver | |
| 4 | qt | Water |
| 1 | t | Salt |
| 3/4 | c | Rice, regular uncooked |
| 1 | Onion, finely chopped | |
| 1 | T | Water |
| 1/4 | c | Salad oil |
| 5 | Green onions, chopped tops | |
| included | ||
| 2 | T | Parsley, chopped |
| 1/2 | t | Dried mint |
| 1/4 | c | Dill, fresh chopped |
| Salt | ||
| Pepper | ||
| 3 | Eggs, beaten | |
| 2 | Lemons, juice of | |
| minutes. |
INSTRUCTIONS
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 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
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