According to tradition, magiritsa is served after the resurrection service, when the family returns from the church. Women prepare the soup on Easter Saturday morning.

Magiritsa contains the parts of lamb left after cooking the main Easter meal which is served later on Easter Sunday (if the family doesn’t buy an entire lamb for the Easter meal, the pluck needed for this dish can be purchased from the specialized stores).

Ingredients

In order to make magiritsa, you will need the following ingredients:

• 1 kg lamb pluck: liver, lungs and other organs
• ¾ cup rice
• some anise (dill and parsley can be added as well)
• ½ kg scallions
• 3 eggs
• 2 tablespoons butter
• lemon juice from 3 lemons
• salt
• pepper

How to prepare the dish:

Boil the pluck, making sure to remove the foam. Add some salt and boil until they are about ¾ done. Remove the pluck from the broth and strain the broth. Cut the pluck into small pieces.

In a big pot add the strained broth. Then cut the scallions into small pieces and add it to the broth. Add the pluck and the butter. Reduce the heat and let the soup simmer until almost done. Add the rice.

In a small bowl, beat the eggs, adding the lemon juice slowly in the mix. Take some soup and add it slowly to the beaten eggs. Add some more soup mixing well. Then add the souse in the soup and mix it well (by now the rice should be done). Add the herbs and season with pepper, then mix well.

The recipe makes 6-8 servings.

Additional information:

>>Easter Food in Greece
>>Easter in Greece