HOLY SATURDAY

 

                                               

  

Late on Holy Saturday, we go to church, in anticipation our Lord’s Resurrection, holding lit white candles.  A few minutes before midnight, the lights of the churches and the surrounding areas are switched off, and the priests light candles from the vigil light and offer it to the congregation. Then they lead the faithful outside the church and after reading the part of the Bible referring to the resurrection the priests and the people, holding hundreds of candles start chanting “Christos anesti ek Nekron” Christ has risen from the dead. 

 

All over the land, the church bells ring joyfully, people greet and kiss each other, delighted of being with their loved ones and, this year hoping for better days, due to the coronavirus.  Kalo Pascha, Ke tou hronou  May we all be together next year!    

 

Then, Greek families return home to crack eggs and eat and enjoy a very tasty and comforting magneritsa.

 

                                   MAGHERITSA GREEK EASTER SOUP

This is not the traditional way of preparing magheritsa, because one should use the lamb’s pluck and intestines.

 

1 kg (2 lb) leg of lamb, visible fat discarded

Salt

 

113 g ( ½ cup) butter at room temperature

 1 cos lettuce, the inner tender leaves trimmed and finely shredded

1 medium-sized onion, peeled and very thinly chopped

4 spring onions, trimmed and very thinly sliced

250 ml (1 cup) dry white wine

1500 ml (6 cups) tasty lamb stock

1 cup basmati rice

3-4 tbsp finely chopped dill

4 tbsp finely chopped parsley

 

3 eggs at room temperature

Lemon juice to taste

The zest of 1 lemon

Salt and freshly ground black pepper to taste

 

Place the leg of lamb in a large saucepan, cover with water, and season with salt.  Bring to the boil, over low heat, skimming the scum as it rises to the surface.  Simmer gently for 1 ½ hour or until the meat is tender and comes off the bones.  Cut the meat into small pieces and reserve.  Strain the stock and refrigerate both, overnight.

 

In a large saucepan sauté first the shredded lettuce, remove with a slotted spoon, and reserve.  Then add the onion, spring onions, and cook gently, stirring occasionally until the onions are cooked.  Pour in the wine and cook until the alcohol evaporates. Stir in the rice and herbs and cook until the rice is tender Add the reserved small pieces of lamb and the sauteed lettuce.

 

In a bowl whip the egg whites to soft peaks.  Also, whip the egg yolks with the lemon juice and zest and fold them gently into the egg whites.  Gradually pour about 2 cups of hot stock into the egg mixture, whipping constantly.  Remove the saucepan from the fire and reverse the process by adding the egg mixture to the soup and do not stop whipping. Taste the soup and season if necessary with more salt, pepper, and lemon juice if preferred.