My dear friend (and famous Greek hair stylist) Nassos Katsiadramis, left his scissors and the celeb lifestyle of Athens and Mykonos, to cook for Nikoza.
Magiritsa is a traditional soup prepared by Greeks on Holy Saturday and consumed immediately after the midnight Divine Liturgy. It’s eaten to break the fast of the Greek Orthodox Great Lent. Due to its ingredients, a lot of people –especially the new generation- avoid it. But Nassos met this challenge and he created the following unique version of the soup for his guests at the dinner table.
For 4 people you’ll need:
- ±500gr lamb liver
- 6 green onions (finely chopped)
- 1 lettuce (roughly chopped)
- 100gr fresh dill (finely chopped)
- 1 large tomato (diced)
- 3-4 tbsp tomato puree
- 1 cup olive oil
- ½ cup white wine
- salt & pepper
- 1 cup coriander (finely chopped-optional)
Step by step:
- In a pot with hot water, boil the lamb liver for 5 minutes.
- Drain the liver and chop it in small cubes.
- Put the olive oil in a large pot and sauté the liver for 2-3 minutes in medium-high heat.
- Add the green onions, salt and pepper and sauté for 2 more minutes.
- Add the chopped tomato and cook for 1 more minute.
- Now quench with the wine.
- Boil 1,5l water and add it to the pot and simmer for 10 minutes in high heat.
- Add the lettuce, the fresh dill and the tomato puree and reduce to medium heat. (if you use coriander, put it now).
- Cook for 30 to 40 minutes until your soup is creamy.
You’ll be thrilled to try this version of Easter Soup! Thank you Nassos Katsiadramis for sharing with us.