Magiritsa

Magiritsa (Greek Μαγειρίτσα ) is the traditional Greek Easter soup, which comes to the table after the midnight Easter service in the early Easter Sunday.

This rather thick, sour-tasting soup was throughout the Greek world the first meat dish after Lent and also made it possible to exploit the perishable innards of freshly slaughtered lambs.

Preparation

The preparation varies regionally, but always include lamb liver, rice, spring onion and dill the main ingredients. Seasoned is usually only with bay leaves, salt and pepper. The sour flavor is created by adding a lemon sauce (Greek Αυγολέμονο ). Frequently, other offal of sheep such as kidney, spleen or finely chopped tripe be used. For early morning magiritsa freshly baked bread is eaten.