Ingredients
1 entrails (liver, heart,>>>
1 lungs, intestines) of a>>>>
1 very young spring lamb.
4 tbsp butter
1 each med. onion, chopped
2 tbsp scallion, chopped
2 tbsp dill, chopped
1 salt & pepper to taste
1 meat broth
1/2 cup raw rice
2 each eggs (or 3)
2 each lemons, juice only
Directions
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.
Servings: 4 servings
Mayeritsa (Greek Easter Soup) Recipe brought to you by Recipe Ideas
Categories: Holiday; Soup
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the distant past, in fact as far back as early Egypt, and potentially, even further back. Having said that, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times made use of many different herbs, including a few you will know for example basil, rue and dill. Moving our culinary historical trip onwards, we find some interesting books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that appears on menues today, but instead accounts of the types of food prepared for the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the East, including spices like basil and rosemary. The introduction of these new tastes prompted a surge in manuscripts on cookery, many of which are kept safe in private collections. By the advent of the 20th century, recipe publications are starting to become popular mostly due to increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Mayeritsa (Greek Easter Soup) recipe.
