Magiritsa

Magiritsa is a beloved traditional Greek soup, especially cherished during the Easter celebrations of the Greek Orthodox Church. In certain regions, such as Thessaly, it’s even prepared as a fricassee rather than a soup. This dish holds a special significance as it is enjoyed to break the fast after the long period of Great Lent leading up to Easter, forming an integral part of the festive meal that features roasted lamb.

The soup is rich and hearty, made from various lamb offal parts such as the head, neck, intestines, heart, and liver. These are boiled and then seasoned with onions, dill, butter, and occasionally vegetables, before being left to simmer. Rice is added near the end of the cooking process, and the soup is thickened with a luscious avgolemono sauce (a blend of eggs and lemon juice). Traditionally, magiritsa is savored right after the midnight Divine Liturgy on Holy Saturday.

On Easter morning, magiritsa is often accompanied by a fresh salad, cheese, tsoureki (a sweet bread), and hard-boiled eggs dyed red, symbolizing the blood of the risen Christ. Among Greek-Americans and Greek-Canadians, magiritsa is affectionately known as "Easter soup" or "Easter lamb soup" emphasizing its special role in the holiday festivities.