Magiritsa (μαγειρίτσα) is a special soup prepared at Easter and is served on Holy Saturday, after midnight mass.
There are many variations of this traditional Greek soup, for example some regions add rice, while the Peloponnesian Magiritsa recipe includes freshly grated tomatoes.
Here is a simple to follow recipe, ample for 6-8 people:
- 1.5 kg lamb liver and other organs cut into cubes
- 2 lamb necks for stock making
- 1 medium onion chopped finely
- 5 spring onions, finely chopped
- 1 bunch of dill, finely chopped
- 1 bunch of parsley, finely chopped
- 2-3 eggs
- Juice of 2 lemons
- 1/2 cup of rice
- 4 tablespoons of butter
- Salt and pepper (to taste)
- Make stock by boiling the lamb necks in salted water skimming away froth. Boil until meat is tender. Strain stock and measure 6-8 cups. Cut the meat from the bones into small pieces discarding bones. Keep meat aside.
- Place the offal in a saucepan and cover with water. Bring to boil and skim off froth. Boil for 5 minutes. Remove offal from saucepan and cut into small pieces discarding tubes etc.
- In a large saucepan, sauté the onion with the butter. Add spring onions, dill, salt and pepper. Sauté lightly. Do not allow to burn.
- Add cut pieces of offal and sauté for 5 minutes, stirring at intervals.
- Add the measured stock and simmer for 1 hour. Place cooked meat in the saucepan.
- When wanting to serve, add the rice and cook for 10-15 minutes or until rice is cooked. Remove from heat.
- In a bowl, beat egg whites until stiff. Add yolks and beat. Add lemon juice slowly beating all the time.
- Slowly add hot stock to egg mixture to warm, beating all the time, so it doesn’t curdle. When warm, pour into saucepan stirring continuously.
- Let it rest for 5 minutes for flavours to combine and serve.
- Serve and enjoy.