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  • 1. Greek Easter Soup
  • 2.  
  • 3.
    • Traditional soup for the Easter Eve
    • It contains fresh greens, the inside (internal organs) of the lamb and rice. It is served hot with eggs and lemon juice sauce. After the 40 days Fasting period before Easter, this is the first dish with meat, which is eaten. It is a very tasty and unusual dish.
  • 4. Ingredients
      • Lamb liver, lungs and heart
      • 1 cup of virgin olive oil
      • 2 chopped lettuces
      • 1 bunch of chopped dill
      • 2 fresh and chopped onions
      • 1 cup of rice
      • 3 eggs
      • 2 lemons
  • 5.
    • Method
    • Wash the liver , lungs and heart very well. Put
    • it into a casserole with boiling water and scald
    • it. Then drain and chop it.
    • Put the oil into a casserole and scald it.
    • Add and lightly brown the onions.
    • Drop the meat pieces into the casserole again.
    • Add the lettuces, the onions and the dill, the
    • salt and the pepper.
  • 6.
    • Add 2 cups of water. Lower the heat and
    • Allow them to cook gently.
    • When they are cooked, add the rice and boil
    • until cooked well.
    • Prepare the egg and lemon sauce. Add it into
    • the soup; shake gently the casserole, in
    • Order to spread it everywhere.
    • Serve the soup hot.
  • 7.
    • 1o Gimnasio Chaidariou
    • Athens
    • Greece
    Happy Easter