A very traditional Greek Easter lamb recipe that is served Holy Saturday after church, around midnight, is magiritsa. This soup is traditionally made with the intestines of the lamb. I’ve substituted the intestines with regular lamb meat in this soup. The broth is an extremely delicious avgolemono (egg-lemon) with lots of extra virgin olive oil, dill, and romaine lettuce. This is the first meat dish that is eaten after the 40-day lent, with the spit-roasted lamb coming the next day. This soup reminds me of my grandparents’ house because they would often have a soup similar to this with pork instead of lamb, and with big pieces of artichokes. They made that soup throughout the year, and they made magiritsa for Easter. The taste brings me back to visiting them as a kid and them feeding me traditional Greek foods that I was so anxious to eat. I want to thank Koula for sending this recipe and bringing back so many good memories of my Yia Yia’s (Grandmother’s) cooking.
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.