| 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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