Greek Recipes

Greek and Cypriot recipes

Mayeiritsa:Traditional Easter Soup

Traditional Easter Soup
Servings: 8


  • 1/2 lb of lamb’s intestines
  • 1 lamb’s liver
  • 1-2 medium lemons, juiced
  • 1 small lettuce (leaf), finely chopped
  • 3 oz of olive oil
  • 6 oz of rice
  • 4-5 scallions, finely chopped
Mayeiritsa-Traditional Easter Soup

Mayeiritsa-Traditional Easter Soup


  • Wash the liver and intestines well and drain.
  • Boil in water for 40 minutes, skimming the froth.
  • Remove from the pan and chop into small pieces.
  • Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.
  • Add it all to the stock and boil for half an hour.
  • Add the rice and simmer for another 15 minutes.
  • In a seperate bowl, beat the egg yolks and gradually add the lemon juice.
  • Slowly add a little stock from the pan while beating.
  • Slowly beat in this mixture to the stock pot and stir well.
  • Do not allow the soup to boil.
  • Serve immediately, garnished with finely chopped dill.

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