| 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 |
ts |
Salt |
| 3/4 |
c |
Rice (regular); uncooked |
| 1 |
|
Onion; finely chopped |
| 1 |
tb |
Water |
| 1/4 |
c |
Salad oil |
| 5 |
|
Green onions; chopped (tops included) |
| 2 |
tb |
Parsley; chopped |
| 1/2 |
ts |
Dried mint |
| 1/4 |
c |
Dill; fresh, chopped |
|
|
Salt |
|
|
Pepper |
| 3 |
|
Eggs; beaten |
| 2 |
|
Lemons; juice of |
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 15
minutes.
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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