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Today it is Holy Thursady in Greece.Traditional magiritsa is the dinner prepared and served in almost every household in Greece on Holy Saturday, while the main Easter meal served on Easter Sunday is spit roasted lamb. It is designed to use the leftover parts of the lamb so that nothing went to waste. Magiritsa is served after the midnight church services to break the 40 day Great Lent period and is considered to be best meal after the fasting period to gradually ease your digestive system back into its meat eating habits. (mygreekdish)It is made from lamb offal and lettuce, garnished with fresh herbs and finished of with an egg lemon sauce. In some parts of Greece it is served as a Fricassee rather than a soup, with a variety of vegetables. Of course since we are vegetarians we have come up with an alternative meatfree magiritsa made with mushrooms, greens and lots of herbs! It was delicious and even meat eaters loved it!
Kisses and hugs, sweet friends!
1 big romaine lettuce, chopped
800 gr. spinach, chopped
500 gr. white mushrooms
3 leeks, sliced
1 bunch of fennel, parsley, mint, finely chopped
8 scallions, finely chopped
60 gr. rice
80 ml lemon juice
8 Tbsp olive oil
1,5 Tbsp corn flour
salt and pepper
Place spinach and lettuce in a pot with a little boiling water and press until wilted. Add mushrooms, leeks, scallions and herbs. Pour a little more boiling water and let cook. When ready, pour olive oil, lemon juice and season with salt and pepper. In a bowl combine corn flour with 5 Tbsp of the stock. Pour it over and stir. Remove from heat when soup is thickened. Enjoy!
(note: don’t use excessive water. It is better to add warm water if needed than make a watery soup)