Reset Password

Magiritsa: The Greek Easter soup

For the Greeks, Easter is the most important Christian festival. It is Orthodox tradition to fast 40 days before Easter, and as a reward for a long time without meat dishes, there is plenty of it on Easter Sunday.
And this is where the Magiritsa (gr: μαγειρίτσα [majirítsa]) comes into play: It is the traditional Greek Easter soup that is served on the table after the midnight service on Holy Saturday. As a rather light dish, it carefully prepares the organism for eating meat and fat on Easter Sunday after religious fasting so that the stomach is not overloaded. Originally, the quickly perishable entrails of the freshly slaughtered lambs were supposed to be used for the production of the Magiritza. Nothing edible was thrown away.

Magiritsa is simply part of Easter in Greece, as is coloring red eggs or roasting a whole lamb or brick on a spit.

The main ingredients of the traditional Magiritsa are lamb by-products (mainly liver and intestines, which have to be cleaned and washed particularly well), rice (depending on the region), eggs, lettuce, dill, olive oil, salt, pepper. 

Magiritsa, Easter Soup

What you need:

  • 1 lamb offal (heart, liver)
  • kg intestines from 1 lamb
  • 2 spring onions, finely chopped
  • 1 onion finely chopped
  • 1 fresh dill, chopped
  • 2 lettuces roughly chopped
  • 1 cup glace rice
  • salt
  • pepper
  • olive oil

How to make it:

1. Wash the intestines very well, cook them in hot water, without boiling, and cut them into very small pieces. You can use the kitchen scissors for rapidity.

2. Wash and cook, without boiling like the intestines, the liver, and heart, which are cut into very small pieces.

Chop the fresh (spring) onions and cut the onion into small cubes. Wash and chop the dill too. Cut the lettuce into large pieces and wash them very well.

Rinse the rice thoroughly and let it drain.

In a large pot, put as much olive oil as it needs to cover its bottom and heat over high heat. Once warm, pour the fresh and dry onion to sauté.

Then, add the intestines, the liver and the heart and continue the sauté.

Lower the heat and add the lettuces, a glass of water initially, and then as much as necessary. Be careful not to put too much water because of the lettuces.

When it is almost cooked, add the rice.

Just before removing it off the heat, put the dill.

Vegans simply use mushrooms instead of meat. Tastes just as good.

You may also enjoy these articles