Greek Easter Soup Magiriza

Boil water, season lightly with salt and do the lamb head or possibly the shoulder for 80 min, heart liver , kidneys and garlic clove after half an hour.

If the meat can be easily separated from the bone, remove the meat from the clear soup. Remove the outer skin from the tongue under cold water, remove the meat from the bone and set aside. Cool slightly and cut into small pieces.

Cook the long grain rice in the stock for 15 minutes, add the spring onions for five minutes, then add the parsley and the meat. Bring to the boil, season with pepper, salt and a pinch of nutmeg.

Stir three yolks with a little water. Remove the saucepan from the stove and pour in the yolks while stirring. Continue stirring for half a minute until the bottom of the pot has cooled down to a large extent. Bring to the table sprinkled with dill.

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