Magiritsa

Magiritsa is a traditional Greek soup made from lamb offal, associated with the Easter celebration of the Greek Orthodox Church. The soup is often considered as a means of breaking the Lenten fast.

Ingredients and Preparation

The main ingredients of Magiritsa are lamb offal (heart, liver, lungs, and intestines), onions, dill, rice, and avgolemono sauce. The offal is thoroughly washed and boiled before being cut into small pieces and sautéed with onions. Rice and dill are then added, and the mixture is boiled until the rice is cooked. The soup is finished with the avgolemono sauce, a mixture of eggs and lemon juice beaten together.

Cultural Significance

Magiritsa is traditionally consumed after the midnight Divine Liturgy of the Paschal Vigil, when the Lenten fast is broken. It is considered a celebratory dish, symbolizing the end of Lent and the resurrection of Jesus Christ. The soup's rich and hearty flavor is a stark contrast to the simple and austere foods consumed during the Lenten period.

Variations

While the traditional Magiritsa recipe calls for lamb offal, variations of the soup exist. Some versions use beef or pork offal, while others omit the offal entirely for a vegetarian version. The use of different herbs and spices also varies, with some recipes calling for parsley, mint, or fennel in addition to or instead of dill.

See Also

• Greek Easter
• Greek cuisine
• Avgolemono
• Great Lent