At local farmers' markets, Greeks have rushed to buy the necessary products for traditional Greek Easter foods like lamb, kokoretsi and magiritsa.
To local farmers' markets, the Greeks have rushed to buy the necessary products for traditional Greek Easter foods. Lambs and goats for the traditional lamb on the spit, is reasonably priced. Due to the economic crisis many people have turned to cheaper products like chicken and pork. Also, interest exists to offal and intestines for the manufacture of the traditional Kokoretsi* and Magiritsa**. Many were those who did market research and will buy the next days, hoping for lower prices.
*Kokoretsi is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs and/or kidneys. The intestines of suckling lambs are preferred. The ingredients are sliced and seasoned with lemon, olive oil, oregano, salt, and pepper. The intestine is cleaned especially thoroughly. The filling meats are threaded onto a long skewer and wrapped with the intestine to hold them together.
**Magiritsa is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church.In some parts of Greece, most notably Thessaly, it is not served as soup but rather as a fricassee, where it contains only offal and a large variety of vegetables, but no onions or rice, as in the soup. Prepared by Greeks on Holy Saturday along with the next day's lamb, magiritsa is consumed immediately after the Pascha midnight Divine Liturgy. The dish is particularly thick and filling, making it a satisfying meal for breaking the fast.