Magiritsa (Easter stew) from Thessaloniki by Sotiris Evangelou

“The absolute, traditional dish of Resurrection Night, but also a beloved dish for late sleepers in the soup restaurants of the town! The thick stew with the finely chopped livers, the rich greens and the velvety egg lemon sauce, is a Greek dish, of unique inspiration and taste.”

Servings: 6-8
Preparation Time: 1:30′
Waiting Time: 2:00′
Cooking Time: 60′


  • 2 whole livers (from lamb or kid about 900gr)
  • 300 gr. intestine (from lamb or kid)
  • 4-5 bunches fresh spring onions chopped
  • 2 bunches dill chopped
  • 1 bunch spearmint chopped (the leafs only)
  • 100ml olive oil
  • 1 big onion chopped
  • 50gr fresh butter
  • Salt and pepper

Cleaning the intestines

  • 1/2 cup white vinegar
  • 2 lemons (juice and skins)

For the egg lemon sauce

  • 2 eggs
  • Juice from 2 lemons


Wash the intestines well under running water and then with a wooden straw turn them one side another. Wash well and put them in a bowl with the lemon juice, the white vinegar and the lemon skins, until they become white and stop smelling. Leave them in the fridge for at least 2 hours.
In a saucepan with boiling water throw the livers (after having them well cleaned with water) and the intestines for about 10′ removing the foam when needed. Take them out and leave them to strain. Cut them into small pieces 2-3cm when the cool down and leave them aside.
In a deep saucepan pour the olive oil and saute the onion until it becomes gold. The add the chopped intestines and saute them from 4-5′ min. Add the spring onions and leave them to saute for another 3-4’min. Pour water to cover all the ingredients and when it starts boiling add the fresh herbs (dill and spearmint), salt, pepper, reduce heating and leave the soup for about 30-40 minutes, to boil, until the intestines become tender.
Turn off the fire, add fresh butter and prepare the egg lemon sauce.
Separate the yolk from the egg white. In a deep bowl beat the egg whites with a whisk or a fork until they become a foamy meringue. Then add the yolks one by one and finally the lemon juice and continue beating. Add some stock from the soup gradually in the sauce, beating continuously, so that the egg lemon sauce takes the temperature of the soup.
Pour the egg lemon sauce in the saucepan and stir well.
Serve with chopped dill and freshly grated pepper.