Magiritsa is traditionally made with the parts of the lamb not used for spit-roasting. The soup gets its distinctive taste from scallions, fresh dill, and egg-and-lemon sauce. There are lots of different variations. With chicken and vegetarian variations. View recipe here.
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.
View all appetizers in list form.
This article available online at:
http://www.theatlantic.com/health/archive/2009/04/appetizers/18126/
