Magiritsa (also Mayeritsa) is a classic hate-it-or-love-it dish. Many tourists
enjoy it immensely – so long as they don’t know what’s lurking inside! Magiritsa
is an archetypal Greek Easter soup, made from the internal organs of the lamb -
frequently the same lamb on the spit-roast – lungs, heart, liver....
Every family on Crete slaughters a lamb or sheep for the Easter celebrations,
which are more important to the Greeks than Christmas. The meat is then
spit-roast over an open fire by the men whilst the women prepare the Magiritsa.
Magiritisa isn’t entirely an offal dish: bouillon, eggs, onions and lemon juice
all feature, and sometimes rice is added. If you’d like to try it, you can buy
it in many Cretan tavernas over the Easter holidays. Don’t forget – the Greek
Orthodox Easter is 1-4 weeks later than our Western Easter date.