Introduction

Magiritsa is a traditional Greek soup served immediately after the midnight Resurrection service on Holy Saturday, marking the end of the Lenten fast. Rich, comforting, and deeply symbolic, this dish uses lamb offal along with fresh herbs, lettuce, rice, and the famous Greek avgolemono (egg and lemon) sauce.

For many Greek families, enjoying a warm bowl of Magiritsa after church is an essential part of the Easter celebration. Its bright lemony flavour, tender meat, and fragrant herbs make it a truly unique dish that brings people together to begin the Easter feast.

Instructions

1. Prepare the Offal

• • Wash the offal thoroughly under cold water.

  • Place in a pot of boiling water and blanch for 5 minutes.

  • Remove, rinse, and chop into small pieces.

2. Cook the Base

• • Heat olive oil in a large pot over medium heat.
  • Add onion and spring onions and sauté until soft and fragrant.

3. Add the Offal

• • Add the chopped offal and cook for 5–7 minutes, stirring occasionally.

4. Build the Soup

• • Add stock, water, rice, lettuce, salt, and pepper.

  • Simmer gently for 30–40 minutes until the rice is tender.

5. Add the Herbs

• • Stir in the chopped dill and parsley during the last 5 minutes of cooking.

6. Prepare the Avgolemono

• • In a bowl, whisk the eggs until frothy.

  • Slowly add the lemon juice while whisking.

  • Gradually add a ladle of hot soup to temper the mixture.

7. Finish the Soup

• • Slowly pour the avgolemono mixture into the soup while stirring gently.

  • Heat gently for a minute but do not boil to avoid curdling.

Tips

• If lamb offal is difficult to find, chicken livers can be used as a substitute.
• Temper the egg-lemon mixture carefully to prevent scrambling the eggs.
• Fresh herbs are essential for authentic flavour.
• Serve immediately with crusty bread.
• Some families also add chopped lamb intestines for a more traditional version.