Magiritsa

Traditional Greek Easter soup

Magiritsa

A bowl of traditional magiritsa soup

Magiritsa (Greek: __________) is a traditional Greek soup made primarily from lamb offal and various greens. It is customarily prepared and consumed to break the fast of Great Lent, immediately after the midnight Orthodox Easter service.

Ingredients and Preparation

Magiritsa is typically made using the following ingredients:

• Lamb offal (liver, heart, lungs, and intestines)
• Olive oil
• Spring onions
• Lettuce
• Fresh dill
• Rice
• Eggs
• Lemon juice

The preparation of magiritsa involves several steps:

1. Cleaning the Offal: The lamb intestines are thoroughly cleaned and boiled. They are then cut into small pieces along with the other offal.
2. Cooking the Soup: The offal is sautéed with olive oil and spring onions. Water is added, and the mixture is simmered.
3. Adding Greens and Rice: Chopped lettuce and dill are added to the pot, followed by rice.
4. Avgolemono Sauce: A traditional avgolemono sauce, made from eggs and lemon juice, is prepared separately and then slowly incorporated into the soup to thicken it and add a tangy flavor.

Cultural Significance

Magiritsa holds a special place in Greek culture as it is associated with the celebration of Easter. It is traditionally served after the midnight service on Holy Saturday, marking the end of the fasting period of Lent. The soup is believed to help the digestive system transition from the fasting diet to the richer foods consumed on Easter Sunday.

Variations

While the basic recipe for magiritsa remains consistent, there are regional variations across Greece. Some versions may include additional herbs such as parsley or mint, while others might use different types of greens or omit certain offal parts.

Related pages

• Greek cuisine
• Easter traditions
• Avgolemono
• Lamb dishes