Mageiritsa

Η cook is the wonderful resurrection soup that together with the spear and the kokoretsi mark the Resurrection and Easter table. And if the kokoretsi and lamb on a spit are common in time and out of custom, the adorable cook is eaten only on Holy Saturday, perhaps to preserve the sanctity of food and to protect it with this annual eagerness.

The cook obeys the "economy" that distinguishes many traditional and customary recipes. The entrails from Easter lamb should be consumed quickly. And because on the night of the Resurrection - which follows the fast of Lent - the liver of cooked oregano would be very heavy, just as the kokoretsi of the next day would be very heavy, the magiritsa was the transitional stage from fasting to meat-eating.

The cook depending on the place is found in various versions. With basic ingredients the chopped liver, the onions - dry and fresh - and the abundant dill it becomes sometimes thicker, sometimes more "soup", sometimes with a variety of herbs and spices and sometimes more simple, with much or little or no rice and with or without eggnog.

How to make the classic cookbook

For the classic cookbook Our first job is to thoroughly wash the boys and the liver and boil them.

Drain them and when they cool, chop the entrails into very small pieces.

Heat the olive oil and sauté the chopped onion and the spring onions. We keep the green leaves of the onions for later.

Add the chopped liver and the chopped small intestines and sauté them.

Add the lettuce and the chopped dill stalks. Season with salt and pepper.

After 5΄ add 1 teaspoon of the hot broth we kept at the beginning and continue cooking.

Add the rest of the broth and simmer our cook for 30΄. Add the chopped dill and check the salt and pepper.

At the end, add the eggnog.