Traditional Greek Epirus Mayiritsa by Eatlikegreekwithjulie

Ingredients

• 1 kg (2.2 lbs) lamb offal (liver, heart, lungs, sweetbreads), cleaned and chopped
• 1 large onion, finely chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup long-grain rice
• 2 tbsp olive oil
• 2 L (8 cup) water or lamb broth
• 3 large eggs
• 2 lemons, juiced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Blanch the chopped lamb offal in boiling water for 5 minutes, then drain and rinse thoroughly.
2. Sauté the onion in olive oil in a large pot over medium heat until translucent, about 5 minutes.
3. Add the offal to the pot and cook for 8-10 minutes until lightly browned.
4. Pour in the water or broth, bring to a boil, then reduce heat to low and simmer for 45-60 minutes until the meat is tender.
5. Stir in the rice and half of the dill, continuing to simmer for 15-20 minutes until the rice is fully cooked.
6. Prepare the avgolemono by whisking the eggs and lemon juice in a medium bowl until frothy.
7. Temper the egg mixture by slowly whisking in 1 cup of the hot soup broth, then pour the mixture back into the pot until ready to serve.
8. Remove from heat immediately and stir gently until the soup thickens slightly; do not boil after adding eggs.
9. Garnish with the remaining fresh dill and serve immediately until ready to serve.