Traditionally, Mayeritsa is only eaten once a year to break the fast at the end of Lent. It’s designed to use ALL of the lamb's leftover parts, is prepared on Holy Saturday, and is eaten after midnight church services. It’s said that this soup eases the stomach at the end of the 40-day fast before going ham on Easter Sunday! However, I have never been able to stomach the OG version, no matter how excited I was to break fast.
I was absolutely smitten when I found this Greek Monk's vegan recipe using meaty mushrooms, tahini, lemon, GEVOO, and wild greens. This is our Fancy Peasant version. We tweaked it a bit and made it golden. I hope you are smitten too! It’s divine.