Dinner · 60 min · greek

Magiritsa

If you like lamb offal, you’ll love this Greek dinner — 60 minutes from craving to table. Each serving lands at 260 calories with 20g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Lamb offal
• 2 heads Romaine lettuce
• 1 bunch Scallions
• 1 cup Fresh dill
• 1/2 cup Rice
• 2 Eggs
• 1/3 cup Lemon juice
• 1/4 cup Olive oil

Steps

1. Simmer the cleaned offal 30 minutes until tender; chop fine.
2. Soften the scallions in olive oil 5 minutes, add the shredded lettuce, and wilt completely.
3. Add the offal, rice, and water; simmer 20 minutes until the rice is tender.
4. Whisk the eggs with lemon juice, temper with hot broth, and stir in off the heat — the avgolemono enriches without curdling.
5. The soup should be thick, lemony, and vivid green with dill.
6. Serve steaming at midnight after the Easter service, with bread and red eggs on the side.
7. Magiritsa breaks the Lenten fast with the Easter lamb’s offal — tradition in a bowl, not for the timid.

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