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1
Wash the lamb head and neck thoroughly and place in a pot with the onions.
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2
Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times.
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3
Cut the intestines into several pieces and wash thoroughly under running water.
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4
If you like, slice them open so you can wash them more easily.
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5
In a separate pan, bring some salted water to a boil and add the intestines.
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6
Blanch for 2 minutes, then remove with a skimmer and discard the water.
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7
Chop the intestines finely.
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8
You don't need more than 1 cup of chopped intestines.
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9
The head and neck are done when the meat falls from the bones.
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10
Remove them from the pot.
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11
Using a sharp knife, cut open the head and separate the meat from the bones.
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12
Remove the meat from the neck and cut all the meat into small pieces.
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13
Strain the stock and discard the onions.
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14
Let the stock cool and remove the fat.
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15
(Up to this point, the preparations can be made a day ahead.
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16
You can refrigerate the meat and the stock, making it easier to skim off the fat.)
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17
To finish the soup, wash the liver well and cut it into small cubes.
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18
In a skillet, heat the olive oil and saute the liver with the scallions and chili pepper, if using.
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19
Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon.
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20
Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil.
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21
Reduce the heat and simmer for 12 to 15 minutes.
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22
Taste and add more pepper and salt if needed.
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23
Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon.
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24
Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk.
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25
When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling.
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26
Taste and add more lemon juice if needed.
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27
Sprinkle with the rest of the dill, and serve immediately.
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28
NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup.
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29
If you hate the taste of boiled lamb, you can make an equally tasty magiritsa with chicken livers and chicken stock.
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30
There is even a meatless magiritsa.
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31
Saute the scallions and dill, adding a few chopped leaves of romaine lettuce.
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32
Pour in water or stock and simmer for 10 to 15 minutes.
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33
Make the egg and lemon mixture as described above and serve.
