How to make mageiritsa – Greek Easter soup - with our own raw Kokoretsi!

Now you can make at home your own mageiritsa, the favourite Greek soup eaten on Good Saturday midnight, made with the kokoretsi available on our online shop!

Use our frozen raw Kokoretsi, some extra liver pieces, Roman lettuce and finish with avgolemono - egg and lemon juice mix- to make the perfect mageiritsa this Easter!


  • Intestines and livers in pieces – from our 1kg kokoretsi (the weight of the product is approximate)
  • Extra 200gr of lamb livers (optional)
  • ¼ extra virgin olive oil
  • 2 red onions
  • 10 fresh onions
  • 2 roman lettuces
  • 1 dill branch cut in pieces
  • 1/3 cup of glase – glutinous rice (optional)
  • Water used to boil the extra livers (optional)

For the avgolemono:

  • 2 eggs
  • Juice of 2 lemons
  • Salt
  • pepper

Defrost the Kokoretsi and use scissors to cut the intestines in small pieces (ideally as small as 3cm) and once you have cut them all, also cut the liver pieces at the centre of Kokoretsi in smaller pieces.
You don’t need to wash the intestines or liver pieces further; they are already clean and ready to cook.


You can also use more liver pieces from your local butcher to make your mageiritsa meatier! To use these extra raw liver pieces in mageiritsa, cover them with water and boil them for 10’. Keep the water to add it in the soup.

Wash the lettuce and the fresh onions and cut them in small pieces.

Sauté the red and fresh onions in extra virgin olive oil (only the white parts- keep the green parts for later) and add the intestines and livers from the kokoretsi – as well as the extra 200gr liver pieces after boiling them. Saute the intestines and livers for 10’.

Then add the lettuce, the onion greens and the dill, salt and pepper.

After 5’ add fresh water just to cover them - or the boiled water from the extra livers- and leave it boil. Add more water and add more dill, salt and pepper.
If you choose to add rice, you can add it now – after adding the rice you may need to add more water. Keep boiling for another 15 minutes. Keep adding water if needed.

For the avgolemnono:

Mix two egg whites and stir quickly with a spoon, then add the yolks one by one and finish by adding the lemon juice. Add some water from mageiritsa into the egg and lemon mix and keep stirring. Add the mix into the sup and keep boiling for the next couple of minutes in slow fire.


Serve the soup and enjoy!

You can accompany it with Greek white wine.

Καλό Πασχα!

Happy Easter!