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The following traditional magiritsa recipe is a soup cooked and served in nearly every home in Greece on Holy Saturday.

The actual Easter meal served on Easter Sunday and is lamb on a spit. The traditional magiritsa recipe was designed to make use of the left over parts of the lamb to ensure nothing at all go to waste.

Magiritsa will be served as soon as the midnight church service completed, and it is regarded as being ideal meal following the fasting period to help  your digestive system back in the normal eating routine.

There are quite a few variations of the  Greek magiritsa recipe.

Various local versions  use rice, and some recipes will require  grated tomatoes.

In many regions of Greece it will be cooked like a Fricassee instead of a soup. Others choose to cook it using lamb, veal, or just  liver.

In the present days, magiritsa can also be often served as a vegetarian soup, cooked  mostly using mushrooms and vegetable stock mixed with rice, fresh herbs and egg lemon sauce.

Many magiritsa recipes also make use of the neck and head of the lamb to create a stock for the soup. Though making the stock is often time-consuming will give a truly special flavour and taste to the soup.




To make this traditional Greek Easter soup, clean and rinse  the offal , then put aside. Clean carefully the intestines with water, rub them using salt and lemon juice and rinse again. (To clean these easier you may either slice them  lengthwise or turn them inside out.)

  1. Inside a big pan put the offal  and lots of water and bring to boil. Cook the organs  for about 10 mins. Add the intestines and cook for 10 more minutes. Strain and put to one side to cool . Cut in small pieces and remove the excess fat.
  2. Heat up a large pan on a moderate heat and add the olive oil, the chopped onions and the meat. Fry for 5-6 until brown. Add enough water to cover everything  and simmer for about 15 mins.
  3. Put the  chopped lettuce pressing down to fit in and put the lid on. Cook for 20 minutes, remove the cover and season.
  4. Mix very well and cook the soup with the lid on for approximately 30-40 more mins. (If you decide to cook magiritsa  using rice, mix the rice  10 minutes before finish cooking .)

Make the egg lemon sauce for the Easter soup.

  1. Greek Easter Soup  (Magiritsa) Get started by separating the egg whites from the  yolks. Inside a bowl, beat the egg yolks and add the juice of lemons whist whisking till combined. In another bowl put the egg whites and beat  until they are foamy and thick.
  2.  While stirring gently insert the yolk mixture in the egg whites. Carry on whisking  and slowly add 1-2 ladles  hot broth from the magiritsa, a little bit each time.
  3.   Be sure you put the broth gradually or the egg whites will curdle! Pour the mixture back in the pan and add the chopped dill. Stir very well, put the lid on and put to one side for 5 minutes.
  4. Pour the magiritsa while still hot into soup bowls and sprinkle with  ground pepper.
  5. If you want to make a stock from the lamb's neck and head for the soup, wash thoroughly and put inside a large pot, together with 2 red onions. Pour in plenty of water to cover,and cook for around 1 hour, skimming the surface.
  6. As soon as the meat falls off the bones, take away the pot from the heat and drain the stock in to a large bowl.
  7. Allow the stock to cool down completely and skim the excess fat. Use the stock and the same quantity of water to make the magiritsa soup.
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