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Mageiritsa is a traditional soup that is consumed on the night of Good Saturday, after the Resurrection. It is the first dish containing meat after the Lenten fasting.
It is cooked with vegetables, dill, lamb offal and rice.
The purpose of this dish is to properly prepare the believer’s stomach for Easter Sunday’s consumption of meat after the forty-day fasting, with the traditional meal of lamb on a spit.
