magiritsa
Sign in to saveMagiritsa ( ) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. 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, it is not served as soup but rather as a fricassee, where it contains only offal and large variety of vegetables, but no onions or rice, as in the soup.
Key facts
- Prepared food.name
- Magiritsa
- Prepared food.image
- Mageiritsa soup.jpg
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- Easter soup, Easter Sunday soup, Easter lamb soup
- Prepared food.country
- Greece
- Prepared food.type
- Soup
- Prepared food.main_ingredient
- Lamb offal
via Wikipedia infobox
Wikidata facts
- Image
- Magiritsa 3.jpg
Show 2 more facts
- Commons category
- Magiritsa
- native label
- Μαγειρίτσα
Sources (2)
via Wikidata · CC0
~1 min read
Article
3 sectionsContents
- Traditional use
- See also
- References
Magiritsa ( ) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. 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, it is not served as soup but rather as a fricassee, 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 Great Lent, 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 along with the next day's lamb, magiritsa is consumed immediately after the midnight Divine Liturgy.