This traditional soup is eaten after the midnight Easter church service to break the 40-day fast from animal products. It’s usually made with the internal organs from the lamb that is to be roasted on Easter Sunday….needless, to say, we prefer mushrooms instead!
Heat the olive oil in a deep pot and saute the onion and scallions on low heat for 8 minutes.
Add the mushrooms and saute on high heat for another 8 minutes.
Add salt, pepper, the rice and stir for one minute.
Add the lettuce, dill and chervil or fennel leaves. Stir for 2 minutes and add the water.
Cook for 20-25 minutes, until the rice softens. If necessary, add more water, because it has to be a liquid soup.
Prepare the vegan avgolemono sauce by placing the tahini and lemon juice in a medium-sized bowl and mixing well with a whisk. Start adding spoonfuls of the hot mageiritsa soup gradually until the tahini mixture reaches the same temperature as the soup and is well-blended. Then pour the mixture back into the soup pot, stir well and remove the pot from the heat.
Wait 10-15 minutes before you serve the mageiritsa. Now you can enjoy the most traditional Greek Easter dish guilt-free!
Enjoy the delicious taste of PDO Kimi figs from the island of Evia and bring the flavors of a Greek summer to your table. Hand-crafted by Kumilio using traditional techniques with no additives, preservatives, artificial coloring or flavors.