Μαγειρίτσα.
Magiritsa is a traditional soup prepared at Easter in many parts of Greece. Since the 1960s it has become common in Cyprus as well.
Name - Recipe
Μαγειρίτσα. Egg lemon soup with animal entrails and rice.
Α lamb's pluck (for 5-8 people)
Lamb giblets (optional)
4 spring onions
2 medium onions, finely chopped
2 tablespoons dill, finely chopped
1 medium lettuce, finely chopped
4 tablespoons (level) butter
4 tablespoons rice
2 eggs
chicken stock or lamb head/meat stock
Juice of 3 lemons
Salt & pepper
Wash the lamp's pluck and giblets thoroughly and boil them for 15-20 minutes. Then cut them into very small pieces. In a pot, sauté the onions in butter until they soften. Add the pluck and intestines, dill, salt and pepper. Leave until browned and add the chicken stock or lamb head/ meat stock. Allow to simmer for about 30 minutes and add the rice. Once the rice is cooked, take the pot off the heat and make the egg lemon mixture separately. In a bowl, beat the eggs, add a little water and the lemon juice and pour in them some of the magiritsa broth gradually while beating continuously. When the egg lemon mixture is hot enough, add it to the magiritsa and stir well. Cook the magiritsa on a low heat for 2 minutes but do not bring it to a boil (to prevent the eggs from splitting). (MANRE 2007; MANRE 2009, 72)
Boiling.
Sautéing.
Functional and symbolic role
Magiritsa is prepared on Holy Saturday and served after the midnight mass.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment (2007) "Για την αγρότισσα: Πασχαλινά Παρασκευάσματα", Farmer, April-June 2007.
Ministry of Agriculture, Natural Resources and the Environment (2009). "Για την αγρότισσα: Πασχαλινά ζυμωτά και φαγητά" Farmer, April-June 2009.
Varvara Yangou
Ελληνικό πασχαλινό τραπέζι με τσουρέκι, κόκκινα αυγά και μαγειρίτσα. Πηγή: https://commons.wikimedia.org/wiki/File:Traditional_Greek_Orthodox_Paschal_%28Easter%29_foods.jpg
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