• 1 lamb pluck (liver, lungs, heart) and intestines
• 70 g olive oil or butter
• 1 dry onion (finely chopped)
• 1 bunch fresh spring onions, finely chopped
• 1 bunch fresh dill, finely chopped (adjust to taste)
• 4–5 tablespoons rice (glacé or Carolina type)
• 3 eggs
• Juice of 2 lemons (or more if the lemons are small)
• Salt and pepper

Wash the lamb offal and intestines very thoroughly. Turn the intestines inside out using a pencil or similar tool, rub them with salt and lemon, and rinse very well.

Place the offal and intestines in boiling water. Let them boil for 2–3 minutes until foam forms on the surface. Remove, drain, and rinse thoroughly.

Bring about 6–7 cups of fresh water to a boil, add the offal back in, and boil for approximately 10 minutes. Remove and let cool slightly, then chop into small pieces. Reserve the broth for the soup.

Finely chop the dry onion and sauté it in olive oil or butter. Add the chopped offal and sauté for about 3 minutes. Then add the spring onions, dill, salt, and pepper. Cook everything together briefly.

Pour in the reserved broth, and once it starts boiling, add the washed rice. Let the soup cook until the rice is done.

Finally, finish the soup with an avgolemono (egg-lemon sauce).

Note:
For a thicker consistency, you can add 1 tablespoon of flour while sautéing the ingredients.

Good luck & Happy Easter!

Find all the authentic ingredients for mageiritsa at Athena Market in Brockton! Everything you need is just a visit away.