Making Margaritsa for Easter?

[nadellii]

Hi everyone! Just wondering—who else is making magiritsa for Easter this year?

I usually make it every year after the Resurrection service, more out of tradition than anything. It’s one of those dishes I grew up with, and while it’s definitely not everyone’s favorite, it always feels like part of the whole Pascha experience for me.

That said… does anyone actually like it? I know some people can’t stand the smell or texture, and others absolutely love it and look forward to it all Lent.

Do you have your own twist on the recipe? Or do you skip it altogether and make something else after midnight?

 

[k_tsoukalas]

Yes—we’re making magiritsa again this year! For me, it’s pure tradition. I won’t pretend it’s my favorite dish flavor-wise, but there’s just something about sitting down to that warm bowl after the Resurrection service that feels right. It’s like the official start of Easter.

We’ve adapted the recipe a bit in our house over the years. My mom used to make it with all the traditional lamb innards, but now we do a “modernized” version with lamb shoulder or neck instead—it still has the depth of flavor but is more approachable for guests who aren’t into offal.

The avgolemono (egg-lemon sauce) is my favorite part—it brings everything together and gives it that comforting, tangy kick.

That said, we always have spanakopita and koulourakia on standby for the pickier eaters!