Excellent. I made this for orthodox Easter. Reminds me of magheritsa (I'm sure I spelled that wrong) only minus the offal (do not care for it, but always loved the taste of the broth)... Very good. Thanks again Evelyn.
Delicious! I cut up a boneless leg of lamb because that's what my store had. The sauce was wonderful. We served it in a bowl over cooked short-grain rice, which worked out really well because it absorbed the sauce even as we were eating...so the rice turned into a creamy risotto-type dish. I might try this again with pork as another reviewer did (is that blasphemy??) just because it's so much cheaper and widely available in the US. Thanks for sharing another great recipe.
Awesome recipe :) But Evelyn isn't a Greek name, you must not be Greek- don't lie it's ok if you aren't :) No I'm just kidding. This is fabulous. ps I know a Greek who doesn't like this meal - so maybe not just for the Greeks. :P
One word says it all ~ YUM! This is a delicious comfort greek dish. FRESH DILL is a MUST, as EV mentions. I added a combo of SWISS CHARD and ROMAINE LETTUCE, CELERY, lots of PARSLEY,extra LEMON (LOVE SOURNESS OF THIS DISH!) ALSO, I made this with PORK as I don't prefer LAMB~everyone LOVED IT!! TWO THUMBS UP! THANKS...
Bravo, Evelyn! Today I cooked for my family, and they were delighted! I made this dish with lamb, of course, and only thing that I`ve changed in your recipe, is that I`ve put 1/2 tablespoon of honey, to add sweetness (a bit) to a perfect sourness of the eggs-lemon sauce... Thanks, I`ll probably try more of your Greek food recipes!