description Magiritsa Overview
Magiritsa is a Greek Easter soup traditionally prepared with lamb offal, herbs, and an avgolemono mixture of egg and lemon. It is served after the midnight Resurrection service on Holy Saturday, when it marks the end of the Orthodox Easter fast and provides a use for parts of the lamb reserved from the Easter meal. Recipes vary by region and household, but dill, scallions, and leafy greens are common.
help Magiritsa FAQ
When is magiritsa traditionally eaten?
Magiritsa is served after the midnight Resurrection service on Holy Saturday. It marks the end of the Orthodox Easter fast in Greek tradition.
What is in Greek magiritsa soup?
Traditional magiritsa combines lamb offal with herbs and an avgolemono mixture of egg and lemon. The soup also makes practical use of parts of the lamb prepared for the Easter meal.
Why does magiritsa contain lamb offal?
The offal comes from the lamb traditionally prepared for Easter, so the soup uses ingredients that might otherwise be wasted. Eating it after the Resurrection service also marks the transition from fasting to the Easter feast.
What does avgolemono add to magiritsa?
Avgolemono is an egg-and-lemon mixture that gives magiritsa a creamy texture and bright, tangy flavor. It is stirred into the broth carefully so the eggs blend without scrambling.
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