{"id":2326,"date":"2023-11-01T17:30:14","date_gmt":"2023-11-01T15:30:14","guid":{"rendered":"https:\/\/cityofgastronomy.thessaloniki.gr\/%ce%bc%ce%b1%ce%b3%ce%b5%ce%b9%cf%81%ce%af%cf%84%cf%83%ce%b1-%cf%83%ce%b1%ce%bb%ce%bf%ce%bd%ce%b9%ce%ba%ce%b9%cf%8e%cf%84%ce%b9%ce%ba%ce%b7-%cf%84%ce%bf%cf%85-%cf%83%cf%89%cf%84%ce%ae%cf%81%ce%b7\/"},"modified":"2024-01-11T12:42:38","modified_gmt":"2024-01-11T09:42:38","slug":"magiritsa-easter-stew-from-thessaloniki-by-sotiris-evangelou","status":"publish","type":"post","link":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/magiritsa-easter-stew-from-thessaloniki-by-sotiris-evangelou\/","title":{"rendered":"Magiritsa (Easter stew) from Thessaloniki by Sotiris Evangelou"},"content":{"rendered":"<p class=\"western\"><b>&#8220;The absolute, traditional dish of Resurrection Night, but also a beloved dish for late sleepers in the soup restaurants of the town! The thick stew with the finely chopped livers, the rich greens and the velvety egg lemon sauce, is a Greek dish, of unique inspiration and taste.&#8221;<\/b><\/p>\n<p style=\"text-align: justify;\"><strong>Servings: 6-8<\/strong><br \/>\n<strong>Preparation Time: 1:30&#8242;<\/strong><br \/>\n<strong>Waiting Time: 2:00&#8242;<\/strong><br \/>\n<strong>Cooking Time: 60&#8242;<\/strong><\/p>\n<p class=\"western\"><strong><span style=\"color: #000000;\">Ingredients<\/span><\/strong><\/p>\n<ul>\n<li class=\"western\"><span style=\"color: #000000;\">2 whole livers (from lamb or kid about 900gr)<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">300 gr. intestine (from lamb or kid)<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">4-5 bunches fresh spring onions chopped<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">2 bunches dill chopped<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">1 bunch spearmint chopped (the leafs only)<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">100ml olive oil<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">1 big onion chopped<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">50gr fresh butter<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">Salt and pepper<\/span><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000;\">Cleaning the intestines<\/span><\/strong><\/p>\n<ul>\n<li class=\"western\"><span style=\"color: #000000;\">1\/2 cup white vinegar<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">2 lemons (juice and skins)<\/span><\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>For the egg lemon sauce<\/strong><\/p>\n<ul>\n<li class=\"western\"><span style=\"color: #000000;\">2 eggs<\/span><\/li>\n<li class=\"western\"><span style=\"color: #000000;\">Juice from 2 lemons<\/span><\/li>\n<\/ul>\n<p class=\"western\"><strong>Instructions<\/strong><\/p>\n<p>Wash the intestines well under running water and then with a wooden straw turn them one side another. Wash well and put them in a bowl with the lemon juice, the white vinegar and the lemon skins, until they become white and stop smelling. Leave them in the fridge for at least 2 hours.<br \/>\nIn a saucepan with boiling water throw the livers (after having them well cleaned with water) and the intestines for about 10&#8242; removing the foam when needed. Take them out and leave them to strain. Cut them into small pieces 2-3cm when the cool down and leave them aside.<br \/>\nIn a deep saucepan pour the olive oil and saute the onion until it becomes gold. The add the chopped intestines and saute them from 4-5&#8242; min. Add the spring onions and leave them to saute for another 3-4&#8217;min. Pour water to cover all the ingredients and when it starts boiling add the fresh herbs (dill and spearmint), salt, pepper, reduce heating and leave the soup for about 30-40 minutes, to boil, until the intestines become tender.<br \/>\nTurn off the fire, add fresh butter and prepare the egg lemon sauce.<br \/>\nSeparate the yolk from the egg white. In a deep bowl beat the egg whites with a whisk or a fork until they become a foamy meringue. Then add the yolks one by one and finally the lemon juice and continue beating. Add some stock from the soup gradually in the sauce, beating continuously, so that the egg lemon sauce takes the temperature of the soup.<br \/>\nPour the egg lemon sauce in the saucepan and stir well.<br \/>\nServe with chopped dill and freshly grated pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;The absolute, traditional dish of Resurrection Night, but also a beloved dish for late sleepers in the soup restaurants of the town! The thick stew with the finely chopped livers, the rich greens and the velvety egg lemon sauce, is a Greek dish, of unique inspiration and taste.&#8221; Servings: 6-8 Preparation Time: 1:30&#8242; Waiting Time:<\/p>\n","protected":false},"author":12200,"featured_media":2145,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,7],"tags":[],"class_list":{"0":"post-2326","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sotiris-evangelou-en","8":"category-7"},"_links":{"self":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/users\/12200"}],"replies":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/comments?post=2326"}],"version-history":[{"count":2,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2326\/revisions"}],"predecessor-version":[{"id":2328,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2326\/revisions\/2328"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media\/2145"}],"wp:attachment":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media?parent=2326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/categories?post=2326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/tags?post=2326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}