Saturday, April 11, 2015



About 2 pounds of lamb or kid offal (liver, heart, lungs, and other organs)
Intestines from 2 lambs or kids
juice of 2 lemons
1 onion, finely chopped
5-6 green onions, finely chopped
1/3 cup of olive oil
2-3 rounded tablespoons of fresh dill, finely chopped
2 heads of romaine lettuce, well washed and finely chopped
sea salt
freshly ground black pepper
2 tablespoons of short grain rice, well rinsed
juice of 2 lemons
3 eggs at room temperature, separated

1 tablespoon of water


Wash the organs and set aside to drain. Cut the intestines lengthwise with a scissors and clean well under running water. Rub them with coarse sea salt and the lemon juice, then clean again under running water. Bring a large pot of salted water to a boil and add the organs. Boil for about 3 minutes then add the intestines and boil for another 5 minutes. Drain and chop into small pieces. Heat the
oil over medium heat in a large, heavy-bottomed soup pot. Sauté the onion and green onion for 2-3 minutes. Add the meat and sauté until browned (a few minutes). Add dill, salt, pepper, and 10 cups of water. Bring to a boil, then lower heat to a slow boil and cook for 1 hour and 30 minutes.Add the chopped lettuce to a large pot of boiling water and boil for 5 minutes. Transfer to a colander to drain. 40 minutes after the soup has been slow boiling, stir in the lettuce.10 minutes before the end of cooking time, stir in the rice.At the end of cooking time, remove the soup from the heat.Make the avgolemono (egg-lemon sauce): Beat the egg whites until frothy. Continue beating and add the egg yolks, 1 tablespoon of water, the lemon juice and several large spoonfuls of the soup broth. The key is to beat continuously. Add mixture to the soup, stir, and cover the pot with a towel. Let sit for 10 minutes before serving.