Magiritsa
Magiritsa ( Greek μαγειρίτσα ) is the traditional Greek Easter soup that is served on the table after the midnight Easter service on Easter Sunday.
This rather thick, sour-tasting soup was the first meat dish in the entire Greek region after Lent and also made it possible to use the quickly perishable innards of the freshly slaughtered lambs.
preparation
The preparation varies regionally, but the main ingredients are always lamb liver, rice, spring onions and dill . It is usually only seasoned with bay leaves, salt and pepper. The sour taste is created by adding a lemon sauce ( Greek Αυγολέμονο ). Often other innards of the sheep such as the kidneys, the spleen or finely chopped tripe are also used. Freshly baked bread is eaten for the early morning magiritsa.
literature
- Marianthi Milona: Greece. Greek specialties. Könemann 2001. ISBN 3-8290-7422-0 , p. 191.
Individual evidence
- ↑ Klaus Bötig: Crete . In: DuMont traveling properly . 1st edition. DuMont Reiseverlag, Ostfildern 2009, ISBN 978-3-7701-7672-4 , p. 46 ( limited preview in Google Book search).
- ↑ Aspasia Angelikopoulu, Jorgos Monemvasitis: Greek cuisine , Lithografico Kentro, ISBN 960-7436-12-1 , page 70