Magiritsa (Greek Easter Soup)

2 pounds lamb offal (organ food such as giblets, liver, tripe, brains, tongue)

2 bunches of scallions finely chopped

2 heads lettuce 1 bunch of fresh dill

½ cup margarine

2 quarts water

3 eggs Juice of

3 lemons Salt Pepper 1. Rinse the lamb offal with plenty of water. Then put them in a saucepan with water and boil, making sure to skim the water at regular intervals. Once cooked, take them out with a slotted spoon, drain, and let cool for a while, then chop and place in a bowl. 2. Wash the lettuce, dill, finely chop and put them in a bowl. 3. In a saucepan melt the margarine and sauté the chopped giblets gently until golden. Remove with a slotted spoon, and in the same skillet sauté the scallions finely chopped, until wilted. 4. Then return to the pan the sautéed giblets; add water, salt, pepper and boil over low heat for about 40 minutes. 5. Add the lettuce, dill, boil for about 15 minutes, and remove the pot from the heat. 6. For the avgolemono or “Egg lemon” that tops off the soup: 7. In a bowl, whisk the eggs and slowly add the lemon juice, stirring constantly until very well beaten. Fill a measuring cup with some of the hot soup broth and add in slowly with one hand as you continuously whisk the egg mixture with the other. If you add in the hot broth too quickly, the mixture will scramble. Repeat this step with three cups of broth. When the avgolemono in the mixing bowl is well blended, stir the soup and pour in the avgolemono slowly. Shake the pot gently to distribute. Try not to stir. Serve immediately.