Magiritsa (Lamb’s Head Greek Soup)
This was good and it made such a sexy broth. I’m not a huge fan of dill, so I probably won’t make this again, but totally edible.
1 bunchdill, washed and finely chopped
2 tablespoonschicken base
1 cuplemon juice
1/2 cupbasmati rice
to tastesalt and pepper
Check off the steps as you go along!
In a deep pan, cover lamb heads in water
Dilute the chicken base with a bit of hot water and add into the lamb heads.
Bring the pan to the boil. Simmer for about 2 hours or until heads are cooked.
When heads are cooked, remove them from broth and let cool.
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