Magiritsa

The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch. The parts of the lamb unsuitable for roasting were then incorporated into magiritsa, and the soup was usually consumed to break the Lent.

Today it comes in numerous varieties that are still mainly prepared with lamb, lamb offal, and vegetables. All of the ingredients create a flavorful broth that is thickened with a creamy egg and lemon sauce, then seasoned with various spices and fresh herbs.