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Yomidia (Cooked Vegetables)
Main Dishes
Description
Our culinary tradition honors the best of sheep and goat offal with recipes that smell of Spring. Giomidia is the Trikala magieritsa. Cooked concentrated deliciousness, from the inner world of our local lamb and goat, mixed with the fresh herbs and herbs of the most blooming season.
When you have such ingredients, it's possible not to use them, not to dedicate them to the most festive moments of the family like the night of Easter! Delicious, beloved traditional magieritsa with greens that came to take off the most classic recipe of Greek tradition!
Description
Our culinary tradition honors the best of sheep and goat offal with recipes that smell of Spring. Giomidia is the Trikala magieritsa. Cooked concentrated deliciousness, from the inner world of our local lamb and goat, mixed with the fresh herbs and herbs of the most blooming season.
When you have such ingredients, it's possible not to use them, not to dedicate them to the most festive moments of the family like the night of Easter! Delicious, beloved traditional magieritsa with greens that came to take off the most classic recipe of Greek tradition!
Ingredients
1-2 lamb livers (chopped)
1 kilo of greens (spinach, parsley, chard)
1 bunch of dill
4 fresh onions
1 tablespoon of paste (optional)
olive oil
lemon juice
salt
pepper
Execution Instructions
In a saucepan, sauté the livers until they turn brown. Then, add the paste (optional), the chopped onions, the herbs and season with salt and pepper. In about half an hour, our meal is ready. Add the dill and lemon, stir and serve.
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