Magiritsa is a traditional Greek Easter dish, particularly popular in regions like Central Greece and Thessaly. This hearty soup is made from lamb offal (specifically, lung, heart, and liver), symbolizing the meat that was not consumed during Lent due to religious fasting. Despite its unusual ingredients, Magiritsa is cherished for its unique flavor and cultural significance.
The soup is typically seasoned with fresh dill, onions, and lemon juice, balanced by a rich broth. It’s often served with avgolemono (Greek egg-lemon sauce) on the side, and accompanied by crusty bread or Greek salad, making for a filling post-Easter meal.
Here is a simple recipe to prepare Magiritsa:
Ingredients:
1. 400g lamb lung, heart, and liver (or a mix of offal parts)
2. 2 large onions, finely chopped
3. 1 bunch fresh dill, finely chopped
4. Juice of 1 lemon
5. Salt and pepper to taste
6. 1 liter (about 4 cups) of water or lamb broth for cooking
7. Optional: A handful of rice or pasta (like small macaroni) for a heartier soup
8. Avgolemono sauce (for serving): 2 egg yolks, juice of 1 lemon, 1 cup chicken broth, olive oil
9. Thinly sliced fresh onion and lemon wedges for garnish
10. Crusty bread or Greek salad for serving
Instructions:
- Rinse the offal parts thoroughly under cold running water. If using frozen, thaw completely.
In a large pot, bring the water or lamb broth to a boil.
Add the offal pieces to the pot and lower the heat to a simmer. Skim any foam or impurities that float on top with a spoon.
Simmer for about 1 hour. Keep the lid slightly ajar to allow the flavors to meld without losing too much liquid.
After an hour, remove the offal from the pot and let it cool enough to handle. Discard any tough or sinewy parts.
While the offal is cooling, strain the broth through a fine-mesh sieve into another pot, pressing on the solids to extract as much liquid as possible.
Once cooled, finely chop the offal meat and return it to the pot with the strained broth.
Add chopped onions, dill, lemon juice, salt, and pepper to the pot. Stir well to combine. If using rice or pasta, add them now.
Bring the soup back to a gentle simmer and cook for another 10-15 minutes, until the grains (if using) are tender.
Taste and adjust seasoning as necessary. Remove from heat and let it rest for a few minutes before serving.
To serve, ladle the Magiritsa into bowls. Drizzle each portion with avgolemono sauce (made by whisking egg yolks, lemon juice, and chicken broth together in a separate bowl, then thinning with olive oil), garnish with sliced onion, and offer lemon wedges on the side.
Enjoy this traditional Easter dish, embracing its unique flavors and cultural heritage!
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