"Mayeritsa" Greek Easter Soup
Chef Costas Spiliadis of Estiatorio Milos – New York, NY
Adapted by StarChefs

Yield: 6 servings

  • The liver, lungs, heart and intestines of a young lamb (intestines are optional)
  • Lamb's feet
  • 1 cup spring onions, finely chopped
  • 1 cup dill, chopped
  • 3-4 lemons
  • ½ cup extra virgin olive oil
  • 2 eggs
  • ¼ teaspoon oregano
  • ½ teaspoon fresh thyme, or ¼ teaspoon dried
  • 1 cup dry white wine

To prepare organs, blanch them in boiling water for about 3 minutes. Remove from boiling water, let the meat cool and cut into very small pieces.

In a large pot, add the extra virgin olive oil. Sauté the lamb's feet for 3 minutes. Add the small organ pieces and continue to sauté for another 3 to 4 minutes. Add 7 cups of water, cover pot and cook at low temperature for about one hour. Add the onions and dill to the pot. Cover and simmer for another 30 minutes until the liquid is reduced to about 5 cups. Turn off the heat and let rest for 15 minutes.

Meanwhile, beat the eggs lightly in a bowl. Add the lemon juice a little at a time, beating continuously. While beating, pour in some of the warm broth from the pot. Add the egg-lemon mixture into the soup, and stir lightly. Turn the stove on to medium-heat and bring soup to a simmer without letting it boil. Taste for salt, pepper and lemon. Serve immediately.

Wine Pairing
1998 Domaine Amethystos Fume Drama Constantin Lazaridi
1998 Atalanti Valley Sauvignon Blanc Domaine Hatzimichalis "Fume"



   published: 2000