| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Soups, Greek | 4 | Servings |
INGREDIENTS
| Entrails (liver, heart,>>> | ||
| Lungs, intestines) of a>>>> | ||
| Very young spring lamb. | ||
| 4 | tb | Butter |
| 1 | Med. onion, chopped | |
| 2 | tb | Scallion, chopped |
| 2 | tb | Dill, chopped |
| Salt & pepper to taste | ||
| Meat broth | ||
| 1/2 | c | Raw rice |
| 2 | Eggs (or 3) | |
| 2 | Lemons, juice only |
INSTRUCTIONS
Wash entrails in plenty of water. Scald in boiling water for abt. 2 min. Cool, the cut into small pcs. Melt butter in a pot. Saute the onion until light golden color, add scallion and cut-up meats, turning meats several times. Add dill, salt and pepper, and enough broth to cover. Bring the whole to a boil and cook covered, until meat is tender (1 1/2 to 3 hrs). About 20 min. before it is done, add the rice, and more broth if necessary. When rice is tender, remove pot from the heat. Beat eggs; add lemon juice, beating it in well. Slowly add some of the hot liquid from the pot, stirring constantly. After the egg-lemon mixture is well blended, pour it into the soup; stir. Serve hot. NOTE: The broth is usually made from the lamb's head, breast, or shoulder, but you can use any meat stock. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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