Magiritsa () is a

Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

made from

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

offal, associated with the

Easter Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...

(Pascha) tradition of the

Greek Orthodox Church The term Greek Orthodox Church (Greek: Ἑλληνορθόδοξη Ἐκκλησία, ''Ellinorthódoxi Ekklisía'', ) has two meanings. The broader meaning designates "the entire body of Orthodox (Chalcedonian) Christianity, sometimes also call ...

. Accordingly, Greek-Americans and Greek-Canadians sometimes call it "Easter soup", "Easter Sunday soup", or "Easter lamb soup". In some parts of Greece, most notably

Thessaly Thessaly ( el, Θεσσαλία, translit=Thessalía, ; ancient Thessalian: , ) is a traditional geographic and modern administrative region of Greece, comprising most of the ancient region of the same name. Before the Greek Dark Ages, Thes ...

, it is not served as soup but rather as a

fricassee Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what i ...

, where it contains only offal and large variety of vegetables, but no onions or rice, as in the soup.

Traditional use

Magiritsa is eaten to break the fast of the

Greek Orthodox The term Greek Orthodox Church (Greek language, Greek: Ἑλληνορθόδοξη Ἐκκλησία, ''Ellinorthódoxi Ekklisía'', ) has two meanings. The broader meaning designates "the Eastern Orthodox Church, entire body of Orthodox (Chalced ...

Great Lent Great Lent, or the Great Fast, (Greek: Μεγάλη Τεσσαρακοστή or Μεγάλη Νηστεία, meaning "Great 40 Days," and "Great Fast," respectively) is the most important fasting season of the church year within many denominat ...

, the 40 days before Easter. Its role and ingredients result from its association with the roasted lamb traditionally served at the Paschal meal; in its traditional form, magiritsa consists of the offal removed from the lamb before roasting, flavored with seasonings and sauces. Prepared on

Holy Saturday Holy Saturday ( la, Sabbatum Sanctum), also known as Great and Holy Saturday (also Holy and Great Saturday), the Great Sabbath, Hallelujah Saturday (in Portugal and Brazil), Saturday of the Glory, Sabado de Gloria, and Black Saturday or Easter ...

along with the next day's lamb, magiritsa is consumed immediately after the midnight Divine Liturgy.

Ingredients and preparation

While traditional magiritsa includes all the lamb offal available, it is the

head A head is the part of an organism which usually includes the ears, brain, forehead, cheeks, chin, eyes, nose, and mouth, each of which aid in various sensory functions such as sight, hearing, smell, and taste. Some very simple animals may ...

and

neck The neck is the part of the body on many vertebrates that connects the head with the torso. The neck supports the weight of the head and protects the nerves that carry sensory and motor information from the brain down to the rest of the body. In ...

of the lamb which provide most of the soup's flavor, and those parts, along with the

intestines The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans ...

heart The heart is a muscular organ in most animals. This organ pumps blood through the blood vessels of the circulatory system. The pumped blood carries oxygen and nutrients to the body, while carrying metabolic waste such as carbon dioxide t ...

, and

liver The liver is a major Organ (anatomy), organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of proteins and biochemicals necessary for ...

, are most commonly used today. After a thorough cleaning, the lamb parts are boiled whole in water for between thirty minutes and two hours, then cut up into smaller pieces, flavored with

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

and sometimes

vegetables Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

, and left to

simmer Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

Rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

is added towards the end of the boiling process, and the stock is thickened with

avgolemono Avgolemono ( el, αυγολέμονο or literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan a ...

. When consumed in the early hours of the Paschal morning after church, magiritsa is sometimes accompanied by

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

and

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

tsoureki Tsoureki ( el, τσουρέκι) also known as ''Šurēk'' (, Arabic), ''choreg'' or "chorek" (Armenian չորեկ, կաթնահունց), ''çörək'' ( Azerbaijani), ''çyrek'' (Albanian), ''kozunak'' (Bulgarian козунак), ''cozonac'' (Rom ...

sweet bread, and hard-boiled

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

dyed red as a symbol of the

risen Christ The resurrection of Jesus ( grc-x-biblical, ἀνάστασις τοῦ Ἰησοῦ) is the Christian belief that God raised Jesus on the third day after his crucifixion, starting – or restoring – his exalted life as Christ and Lord. ...

's blood.

References

{{Cuisine of Greece Greek soups Easter food National dishes Easter traditions in Greece

Traditional use

Ingredients and preparation

See also

References