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Lamb offal soup (Μαγιριτσα)

Complete home study program in Greek cuisine, recipe for Lamb offal soup (Μαγιριτσα) from homecook at



  • Great source of vitamin A
  • Good source of minerals
  • Good source of iron
  • Good source of protein

Please follow this link for more information on eating organ meals




Tips & tricks

Lamb contains more fat than beef, but lamb fat is healthier than beef fat.

Recipe directions

  • Blanch the offal for about 10 to 15 minutes.
  • While the offal is blanching, coarsely chop the shallots.
  • Under continuously running cold water begin rinsing the offal
  • Add water in a pot
  • Chop the offal into small cubes.
  • Heat some oil in a pan to begin sautéing the offal.
  • Lightly season with salt and pepper.
  • Sauté for about 10 minutes.
  • When ready, pour the sautéed offal into the water, specified in the recipe.
  • Leave some oil in the pan in order to sauté the shallots.
  • Sauté the shallots for about 5 minutes.
  • Pour the sautéed shallots in the soup.
  • Add the herbes and seasoning.
  • Allow to simmer at medium -low heat for 30 minutes.
  • After 30 minutes, add  rice and cook another 20 minutes or until rice is done.
  • At this point, taste for seasoning (salt & pepper). Add if needed.
  • Once the soup is ready, add the Greek egg/lemon sauce.


If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts;  Learn how to make Greek-style Lamb offal soup (Μαγιριτσα)

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