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Traditional Greek Easter dish
Course: Soup
Cuisine: Traditional Greek
Servings: 8


  • 700 gr lamb or kid offal approx liver, lungs, heart, sweetbreads
  • 300 gr intestines
  • 3 romaine lettuces chopped
  • 3-4 spring onions
  • a generous bunch of dill chopped
  • salt and pepper
  • 1 large lemon
  • 2 eggs
  • olive oil
  • vinegar


Preparation of offal

  • Be thorough about cleaning offal and intestines. Offal should be rinsed well and let aside to drain. Intestines need more rigorous treatment: plenty of running water and a bath of water and vinegar. Each intestine should be turned inside out. For this you should use a skewer. Gently insert the flat end of the skewer in the intestine for a small stretch of 4-5 cm. Hold it securely and roll the top of the tube it inside out. Wash under plenty of running water. Once each intestine is rinsed, leave them in a bowl of water and plenty of vinegar to soak for a couple of hours.

How to make it

  • Bring a large pot full of salted water to the boil and plunge the kid offal in. Boil for about 10 minutes.
  • Drain and let it cool. Once at room temperature, chop the offal finely.
  • In a clean pot, add a bit of olive oil and sauté the spring onions. Once softened, salt them and add the chopped offal with enough lukewarm water cover (about a glass). Let them simmer for 30 minutes.
  • Meanwhile chop the lettuce and dill finely. Add them in the pot, season with salt and pepper. The lettuce will soften in about 10-15 minutes.

Egg and lemon sauce, aka avgolemono

  • Beat 2 egg yolks with salt and a couple of spoonfuls of broth from the soup.
  • Add the lemon juice slowly, in a fine drip. Alternate with half the broth of your soup.
  • Return the avgolemono in the pot and cook in very low heat for a few minutes
  • You are ready to serve!