We sure did, and we did not stutter. On Easter Sunday a lamb is typically roasted on a spit, but on the eve of that event, a soup is traditionally made that utilizes the lamb’s organ meat; Magheritsa (Mah-yeh-REE-tsa). Magheritsa is a traditional Easter soup eaten after a late night church service on the eve of Easter Sunday; it is the first taste of meat that those practising Lent will have eaten 40 days. Back when families raised their own lambs, and wasted very little, they didn’t hesitate to eat organ meat. Nowadays, eating organ meat can raise some valid concerns and people are timid at the thought of eating meats like liver, tripe and heart. Because we love tradition, and because Magheritsa is actually delicious, we have modified the original recipe in our cookbook, Three Sisters Back to the Beginning, to include bits of lamb meat in a creamy broth, lots of dill, and a few onions and greens. This modern Magheritsa recipe is a wonderful way to continue the tradition of eating Magheritsa on the Eve of Easter Sunday, without the inevitable squeamish dinner guest going hungry.
Our cookbook is available everywhere, so if you’re keen on sharing tradition with your family this Easter weekend then look no further.