Magiritsa (Greek Easter Lamb Soup) is a traditional Greek recipe for a classic soup made from lamb offal with lettuce and herbs that's thickened with an egg and lemon blend and which is traditionally served after midnight on Easter Sunday. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Easter Lamb Soup (Magiritsa).
This soup (Ϻαγειρίτσα) in Greek, also known as Easter Midnight Soup or Easter Offal Soup is the traditional soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. In its traditional form, magiritsa consists of all the offal removed from the lamb before roasting. It is typically prepared on Holy Sunday, using the offal from the lamb to be roasted on the following day. It is typically consumed immediately after the Pascha midnight Divine Liturgy (hence its alternate name of Easter Midnight Soup).
Go to the printable version of the recipe
juice of 3 lemons
6 large spring onions, finely sliced
25g (1 oz) butter
2 cos lettuces, trimmed, rinsed and finely shredded
200ml (4/5 cup) fresh dill and/or fennel, finely chopped
1.25l (6 cups) hot water
salt and freshly-ground black pepper, to taste
60g (2 oz) long-grain rice
1 batch avgolemno (egg and lemon) sauce
Finely dice all the offal and set aside. Melt the butter in a large saucepan, add the spring onions and fry for about 6 minutes, or until they just begin to colour. Now add the chopped offal. Fry for a few minutes, stirring frequently, then add the shredded lettuce sand the herbs. Continue frying for a few minutes more then add the hot water.
Season to taste, bring to a simmer, cover with a tight-fitting lid and continue simmering for about 60 minutes, or until the meats are tender. Now add the rice and cook for 15 minutes more.
In the meantime, prepare the <a href="./fetch-recipe.php?rid=misc-avgolemno">avgolemno sauce</a> according to the recipe. Take the soup off the heat and gently whisk in the avgolemno sauce. Return to the heat and allow to warm through gently for about 2 minutes, stirring constantly (be sure that the soup does not boil). You should now have a thick and hearty soup.
Serve warm, ladled into bowls.
When consumed the early hours of the Paschal morning after church, magiritsa is sometimes accompanied by salad, cheese, tsoureki sweet bread, and hard-boiled eggs dyed red as a symbol of the risen Christ's blood.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This soup (Ϻαγειρίτσα) in Greek, also known as Easter Midnight Soup or Easter Offal Soup is the traditional soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. In its traditional form, magiritsa consists of all the offal removed from the lamb before roasting. It is typically prepared on Holy Sunday, using the offal from the lamb to be roasted on the following day. It is typically consumed immediately after the Pascha midnight Divine Liturgy (hence its alternate name of Easter Midnight Soup).
Go to the printable version of the recipe
Magiritsa (Greek Easter Lamb Soup)
Ingredients:
1 set lamb offal (liver, lights [lungs], heart and intestines)juice of 3 lemons
6 large spring onions, finely sliced
25g (1 oz) butter
2 cos lettuces, trimmed, rinsed and finely shredded
200ml (4/5 cup) fresh dill and/or fennel, finely chopped
1.25l (6 cups) hot water
salt and freshly-ground black pepper, to taste
60g (2 oz) long-grain rice
1 batch avgolemno (egg and lemon) sauce
Method:
Rinse the liver, lungs and heart thoroughly. Place the intestines in a large bowl of water and turn inside out. Now rinse then thoroughly until they are scrupulously clean. Rub the intestines all over with plenty of salt and the lemon juice then rinse then well again.Finely dice all the offal and set aside. Melt the butter in a large saucepan, add the spring onions and fry for about 6 minutes, or until they just begin to colour. Now add the chopped offal. Fry for a few minutes, stirring frequently, then add the shredded lettuce sand the herbs. Continue frying for a few minutes more then add the hot water.
Season to taste, bring to a simmer, cover with a tight-fitting lid and continue simmering for about 60 minutes, or until the meats are tender. Now add the rice and cook for 15 minutes more.
In the meantime, prepare the <a href="./fetch-recipe.php?rid=misc-avgolemno">avgolemno sauce</a> according to the recipe. Take the soup off the heat and gently whisk in the avgolemno sauce. Return to the heat and allow to warm through gently for about 2 minutes, stirring constantly (be sure that the soup does not boil). You should now have a thick and hearty soup.
Serve warm, ladled into bowls.
When consumed the early hours of the Paschal morning after church, magiritsa is sometimes accompanied by salad, cheese, tsoureki sweet bread, and hard-boiled eggs dyed red as a symbol of the risen Christ's blood.
Printable version of the Recipe
greece, meat, lamb, offal, soup, starters, easter
Soup
Greece
Magiritsa (Greek Easter Lamb Soup)
https://fabulousfusionfood.blogspot.com/2019/04/magiritsa-greek-easter-lamb-soup-recipe.html
Magiritsa (Greek Easter Lamb Soup). This is a traditional Greek recipe for an Easter soup of lamb offal in a lettuce, lemon juice and avgolemno base that is traditionally served on Easter Saturday.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHnoN19VD7u1fvM17yDGYLr-U6AHQMBMdApoc7hfwm4aOjdRsBIWUoW8w94ZXXs_pVGMpPuxKfPQPtxJpXlfex7aVEOPRZfFLBZJnY3RAolL5-Vz_JIBKvy7h9pWlN_uG25ZPMMBc9Is/s1600/magiritsa.png
2019-04-16
Yield: 6
Magiritsa (Greek Easter Lamb Soup)
Magiritsa (Greek Easter Lamb Soup). This is a traditional Greek recipe for an Easter soup of lamb offal in a lettuce, lemon juice and avgolemno base that is traditionally served on Easter Saturday.
prep time: 30 mins
cook time: 90 mins
total time: 120 mins
Ingredients:
- 1 set lamb offal (liver, lights [lungs], heart and intestines)
- juice of 3 lemons
- 6 large spring onions, finely sliced
- 25g (1 oz) butter
- 2 cos lettuces, trimmed, rinsed and finely shredded
- 200ml (4/5 cup) fresh dill and/or fennel, finely chopped
- 1.25l (6 cups) hot water
- salt and freshly-ground black pepper, to taste
- 60g (2 oz) long-grain rice
- 1 batch avgolemno (egg and lemon) sauce
Method:
- At least 2 hours before cooking (preferably 4) trim any excess fat from the meat and remove any visible sinews. Meanwhile, in a food processor or blender combine the salt, oregano, basil, mint, rosemary, thyme and garlic (this is easier if you add about 2 tbsp olive oil) [this can also be done in a mortar].
- Rub the herb mixture generously all over the lamb then whisk together the olive oil and lemon juice and brush this generously over the meat (reserve the remainder) cover and set aside to marinate for at least 2 hours.
- When the herbs have had a chance to infuse into the meat place the leg on a rack in a roasting tin then transfer to an oven pre-heated to 230ºC (440ºF). Immediately reduce the oven temperature to 180ºC (360ºF) and roast for about 110 minutes (for a fairly pink roast). Baste every 10 minutes with the reserved olive oil and lemon juice mixture.
- When the meat is cooked to your desired level of done-ness, remove from the oven place on a cutting board, cover with foil and allow to rest for 10 minutes (you can make the pan juices into a sauce or gravy, if desired) then carve across the grain and serve.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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