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GREEK EASTER SOUP (Magiritsa)
The following traditional magiritsa recipe is a soup cooked and served in nearly every home in Greece on Holy Saturday.
The actual Easter meal served on Easter Sunday and is lamb on a spit. The traditional magiritsa recipe was designed to make use of the left over parts of the lamb to ensure nothing at all go to waste.
Magiritsa will be served as soon as the midnight church service completed, and it is regarded as being ideal meal following the fasting period to help your digestive system back in the normal eating routine.
There are quite a few variations of the Greek magiritsa recipe.
Various local versions use rice, and some recipes will require grated tomatoes.
In many regions of Greece it will be cooked like a Fricassee instead of a soup. Others choose to cook it using lamb, veal, or just liver.
In the present days, magiritsa can also be often served as a vegetarian soup, cooked mostly using mushrooms and vegetable stock mixed with rice, fresh herbs and egg lemon sauce.
Many magiritsa recipes also make use of the neck and head of the lamb to create a stock for the soup. Though making the stock is often time-consuming will give a truly special flavour and taste to the soup.
To make this traditional Greek Easter soup, clean and rinse the offal , then put aside. Clean carefully the intestines with water, rub them using salt and lemon juice and rinse again. (To clean these easier you may either slice them lengthwise or turn them inside out.)
Make the egg lemon sauce for the Easter soup.
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