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| Alternative names | Easter soup, Easter Sunday soup, Easter lamb soup |
|---|---|
| Type | Soup |
| Place of origin | Greece |
| Main ingredients | Lamb offal |
Magiritsa (Greek:μαγειρίτσαGreek pronunciation:[maɣiˈrit͡sa]) is aGreeksoup made fromlamb offal, associated with theEaster (Pascha) tradition of theGreek Orthodox Church.[1][2] Accordingly, Greek-Americans and Greek-Canadians sometimes call it "Easter soup", "Easter Sunday soup", or "Easter lamb soup".[1] In some parts of Greece, most notablyThessaly, it is not served as soup but rather as africassee, where it contains only offal and large variety of vegetables, but no onions or rice, as in the soup.
Magiritsa is eaten to break thefast of theGreek OrthodoxGreat Lent, the 40 days before Easter.[1] 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 onHoly Saturday along with the next day's lamb, magiritsa is consumed immediately after the midnight Divine Liturgy.
When eaten on Easter morning after church, magiritsa is sometimes accompanied bysalad andcheese,tsoureki sweet bread, and hard-boiledeggs dyed red.[citation needed]
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