Traditional Greek Easter meat soup (magiritsa)
Lamb liver casserole, a famous Greek Easter recipe. With eggs and lemon, is mostly favored as a soup during main course.
Traditional Greek Easter meat soup (magiritsa)


1 kilo lamb offal 1 ½ cup dill chopped 1 tblsp flour 2 tblsp Horio Cow butter or Horio Creamy butter 2 bunches of spring onions 1 ½ cup parsley 2 tblsp corn flour 1 cup Horio extra virgin olive oil mountain regions 2 eggs juice of 1 lemon salt and pepper


  1. Wash and clean the offal thoroughly. In a pot, put enough water and a pinch of salt and let it boil. Add the offal, let it cook for 10 minutes, remove from heat and chop it.
  2. In a large pot, put Horio extra virgin olive oil mountain regions and Horio Cow butter (or Horio Creamy butter). Saute the chopped spring onions, the parsley, the flour diluted in some water and the offal, for at least 5 – 6 minutes.
  3. Add 2 cups of warm water, stir well and when it boils, let it cook at medium heat for about 45 minutes.
  4. At the same time, prepare the egg-lemon sauce: separate egg yolks and egg whites. In a bowl, beat the egg whites to make a tight meringue. In another bowl, beat the yolks until pale white. Then put the two separate mixtures together and beat them in a mixer.
  5. While beating the mixture, add the lemon juice, the corn flour and some broth from the pot.
  6. Pour the egg-lemon sauce in the soup, stir, add pepper and the chopped dill. Stir for a while and serve.