Mayeritsa

== Description ==
Cypriot Easter Soup
== Ingredients ==
* 1½ lb lamb on the bone
* 8 cup water
* 1 onion finely chopped
* 3 celery stalks with leaves finely chopped
* ¼ cup finely-chopped parsley
* ½ cup rice
* 3 egg yolks beaten
* 1 tbsp cornstarch
* 1 cup milk
* juice of ½ lemon
* salt to taste
* freshly-ground black pepper to taste
== Directions ==
# Cut the lamb off the bone and chop it coarsely.
# Put the meat, the bones, the onion, and the celery into a large saucepan and cover with the water.
# Bring to a boil over high heat, then reduce to a simmer.
# Skim any froth and discard.
# Cover the pot and cook for about an hour.
# Stir in the rice and the parsley, cover, and cook for about 25 more minutes, until the rice is very tender.
# Remove bones and discard.
# When ready to serve, whisk the egg yolks, cornstarch, and milk together until smooth, then whisk it slowly into the soup.
# Let the soup cook, uncovered, for about 5 minutes.
# Remove from heat, stir in the lemon juice, season with salt and pepper to taste, then ladle into bowls and serve immediately.
# Serve hot to 4 to 6 people.
# It's also wonderful reheated - so long as you reheat carefully and don't curdle it.
Category:Cypriot Soups
Category:Easter Soups
Category:Lamb Recipes
Category:Recipes that need photos
Category:Rice Recipes
Category:Egg yolk Recipes