Magiritsa, the classical recipe

The classical recipe of the cook for the evening of Holy Saturday!

servings6 servings preparation time40 time1 hdifficultyeasypricecheap


  • 1 lamb offal (heart, liver)
  • kg intestines from 1 lamb
  • 2 spring onions, finely chopped
  • 1 onion finely chopped
  • 1 fresh dill, chopped
  • 2 lettuces roughly chopped
  • 1 cup glace rice
  • salt
  • pepper
  • olive oil



Wash the intestines very well, cook them in hot water, without boiling, and cut them into very small pieces. You can use the kitchen scissors for rapidity.


Wash and cook, without boiling like the intestines, the liver and heart, which are cut in very small pieces.


Chop the fresh (spring) onions and cut the onion into small cubes. Wash and chop the dill too.


Cut the lettuce into large pieces and wash them very well.


Rinse the rice thoroughly and let it drain.


In a large pot, put as much olive oil as it needs to cover its bottom and heat over high heat. Once warm, pour the fresh and dry onion to sauté.



Then, add the intestines, the liver and the heart and continue the sauté.


Lower the heat and add the lettuces, a glass of water initially and then as much as necessary. Be careful not to put too much water because of the lettuces.


When it is almost cooked, add the rice.


Just before removing it off the heat, put the dill.

Enjoy ! Happy Easter !

Magiritsa - soupe de Pâques
Concept with Easter soup, red eggs and Easter candle

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