Dish

Magiritsa

Easter soup made with lamb offal

The soup is made by boiling lamb offal, such as liver and heart, until tender. It is then combined with a broth made from onions, garlic, and celery. The soup is seasoned with salt, pepper, and fresh dill. It is typically served with a side of crusty bread and garnished with a dollop of Greek yogurt.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Soup› Offal Soup

Origins and history

Magiritsa has been a part of Greek Easter traditions for centuries. It is believed to have originated in ancient Greece and was traditionally served as a way to break the fast after Lent. Today, it is still a popular dish in Greece and is enjoyed by families throughout the country.

Dietary considerations

Magiritsa is not suitable for vegetarians or those with a sensitivity to offal. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of Magiritsa, with some recipes calling for the addition of rice or lemon juice. Some versions also include lamb or beef stock for added flavor.

Presentation and garnishing

Magiritsa should be served hot and garnished with a dollop of Greek yogurt and fresh dill. A drizzle of olive oil can also be added for extra flavor.

Tips & Tricks

To make the soup more flavorful, lamb bones can be added to the broth. Adding a pinch of cinnamon or nutmeg can also enhance the flavor of the soup.

Side-dishes

Crusty bread is the perfect side dish for Magiritsa, as it can be used to soak up the flavorful broth. A side salad of fresh greens and tomatoes can also be served to balance out the richness of the soup.

Drink pairings

A glass of red wine, such as a Greek Agiorgitiko or Xinomavro, is the perfect accompaniment to Magiritsa. The bold flavors of the wine complement the rich flavors of the soup.