6. Magiritsa Soup

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This soup is Greece’s signature Easter food.

It is made from lamb offal and was traditionally used to break fasting in the Greek Orthodox Great Lent.

It is associated with roasted lamb and traditionally served during a Paschal meal as a warm and filling soup ideal for breaking fast.

The main ingredients of this soup were originally the lamb’s head and neck, but nowadays it is more common to make the stock including the lamb’s intestines, liver and heart.2

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