The main Easter meal which happens on Easter Sunday is traditionally associated with roasting lamb on a spit, and this soup was created using the leftover parts of the animal so that nothing went to waste.
Magiritsa is a traditional Greek dish served after the midnight church service to break the 40 day Great Lent period and is considered to be the best meal to gradually ease your digestive system back into its regular eating habits after the fasting period. Traditionally, it is made with lamb, greens, fresh herbs, and finished off with a lemon egg sauce.
There are quite a few variations of the Greek magiritsa recipe.
Various local versions use rice, and some recipes will require grated tomatoes.
In many regions of Greece it will be cooked like a Fricassee instead of a soup. Others choose to cook it using lamb, veal, or just liver.
Look your Greekster cooking essentials here: