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Maria’s Traditional Easter Soup (Magiritsa)
As Greeks around the world assemble to celebrate the resurrection on Holy Saturday night, the traditional magiritsa soup is served to break the fast on Pascha. This is a traditional Easter dish, that Maria Zoitas, Executive Chef of Westside Markets in Manhattan NY, enjoys preparing and sharing with her family and friends year after year. This margiritsa recipe is her very own traditional family recipe, and will also be featured in her exciting new cookbook available later this year.
Maria has been the culinary force behind the hugely successful Westside Markets prepared foods and catering operation for over 30 years. Chef Maria’s traditional and new american delights are available at five Westside market locations in Manhattan and one location in New Jersey. http://www.wmarketnyc.com/maria/
Maria’s Traditional Easter Soup (Magiritsa)
- 1 head of lamb
- 1 lamb liver
- 1 lamb tripe
- 1 Lamb intestines
- 5 tongues of lamb
- 2 lamb hearts
- 1 lb of beef sweetbreads
- 1 large white onion chopped
- 2 cups Scallions chopped
- 1 cup Dill chopped
- 1 cup Parsley chopped
- 1 head of Boston leaf Lettuce shredded
- 1 Cup olive oil
- 1 Cup fytini (Greek butter, can be substituted with margarine or butter.)
- 1 Cup fresh lemon juice
- 3-4 Eggs
- 1-1/2 Tbsp. fresh ground black pepper
- 1 Tbsp. kosher sea salt
- 3 chicken bouillon cubes msg free
- 1 cup Uncle Ben’s Rice
- 1 cup of lemon juice for cleaning offal
- 4 tablespoons of kosher sea salt for cleaning offal
- Clean all lamb parts. Intestines and tripe should be cleaned with a mixture of ½ cup of lemon juice and 2 tablespoons of kosher sea salt and 2 quarts of water.
- Intestines can be cleaned inside and out, using a wooden chopstick to turn the intestines inside out to thoroughly wash with the lemon, water and salt mixture.
- Let the intestines soak in a second fresh mixture of lemon juice, salt and water for 20-30 minutes until whitened.
- In a medium to large pot cover the tripe and intestines with water, add one teaspoon salt and bring to a boil for 2-3 minutes.
- In a separate pot place head, liver and tongues, and sweetbreads, cover with water, add a teaspoon of salt, and bring to a boil for 2-3 minutes.
- Drain both pots, discarding the water and set everything aside.
- Clean the tripe, intestines, head, tongue, and sweetbreads by rinsing well.
- Return the tripe and intestines to the cleaned pot and cover with fresh water, add 2 teaspoons of sea salt and return to a low boil.
- Return the head, tongues, liver, and sweetbreads to the cleaned pot and cover with fresh water, add 2 teaspoons of sea salt, and bring to a low boil.
- Boil both pots for 1-1/2 hours periodically skimming off any foam or impurities.
- Strain the both pots, reserving the broth for later, set aside all the offal to cool.
- When cooled sufficiently, Chop all the offal into 1/8 inch small pieces.
Starting the soup
- Heat 1 cup of olive oil and 1 cup of fytini in a large 10-12 Quart pot on medium to high heat for 3-4 minutes.
- Add the onions and scallions and saute for 5-7 minutes until the onions turn clear.
- Add the chopped offal, pepper, and continue saute with onion and oil for about 8-10 minutes.
- Add 4 quarts of the broth from the offal, the chopped herbs, and cover, turn heat to medium and cook covered for 3 hours. Add more broth or water as needed to maintain volume.
- Add rice, stir gently, and cook covered, an additional 30 minutes
- Strain out two cups of the broth.
- In a blender blend the eggs for one minute.
- With the blender running slowly add the lemon juice. Blend for one additional minute.
- Slowly add the hot strained broth to the running blender to create a smooth mixture.
- Stir the blended broth, egg, and lemon back into the soup and bring back to a boil for 1 inute, then remove from heat.
Season to salt and fresh ground black pepper to taste and Serve the soup garnished with fresh chopped parsley.