Comments on: Magheritsa

By: kalofagas.ca » Blog Archive » Grilled Sweetbreads, an intro to Offal

kalofagas.ca » Blog Archive » Grilled Sweetbreads, an intro to Offal — Fri, 24 Apr 2009 13:20:13 +0000

[...] of liver, bacon-wrapped chicken livers get stuck in my mouth yet I can eat foie gras, Kokoretsi, Magheritsa, pates and in this [...]

By: Sharlene

Sharlene — Thu, 22 May 2008 09:09:00 +0000

I usually make this for Easter but only using lamb liver and hearts. Nice soup but I am glad it’s only a once-a-year affair

By: Anna

Anna — Wed, 07 May 2008 13:27:00 +0000

i made a pretty good vegetarian version of this once using mushrooms.
if you get oysters mushrooms they almost look like pieces of lamb meat floating in the soup and may fool carnivores…but not for long.
it’s got to be lambs offal or it’s just not magaritsa!

By: Janulka

Janulka — Wed, 07 May 2008 10:02:00 +0000

Hi Peter, your mageiritsa looks as my mother’s-in-law, just that she uses goat (nobody in our family likes lamb), she cuts alls the innerparts in very small pieces. I like it very much. But your mageiritsa looks almost the same, well done!

By: We Are Never Full

We Are Never Full — Tue, 06 May 2008 12:42:00 +0000

i know i say it all the time, but seriously, this really looks awesome. i really want to make this. i HEART offal!