In a classic traditional variation of this recipe I will tell you below this soup is usually made from lamb’s heads and offal. If you don’t feel good about it, you can use something less extraordinary like T-bone lamb. Preparation time is 1 hour.
1 lamb head and offal
3 fresh carrots
1 medium onion
2 Tsp flour
2 Tsp rice
2 Tsp butter
juice of 2 lemons
- Wash the meat carefully. Put the lamb head to the pot adding the water to cover the meat completely. Boil until it cooked and add sliced vegetables and greens. Sieve the stew.
- Wash the offal under running water and slice into quite big pieces. Add it to the boiling water and cook for 10 minutes. Drain the water after that.
- Take another pot and put in cooked offal, add butter and finely chopped greens. Boil on a medium heat for about half an hour together with the previously made lamb stew. Add the rice and cook until it is ready.
- Whip the eggs adding flour and lemon juice from time to time. Add this mix to the pot and stir well. Leave it on the stove for a few more minutes.