Egg noodles with warm tahini-yogurt sauce - greece
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Tahini |
| 1 | Lemon; juiced, strained | |
| 1 | cup | Water |
| 2 | Garlic cloves; minced | |
| 1 | cup | Drained yogurt |
| Hot pepper sauce; to taste | ||
| 1 | pounds | Egg noodles; preferably Greek hilopittes |
| Salt and black pepper; to taste | ||
| 1 | tablespoon | Extra virgin olive oil; or to taste |
| ¼ | cup | Finely chopped fresh flat-leaf parsley; leaves only |
Directions
HILOPITTES ME TAHINI KAI YIA
A noodle dish with a yogurt sauce: the flavor grows on you. It's the tahini and overcooked noodles. Fettucine or the American-style short curly wide egg noodles may be substituted. Diane says, "the Greeks like their pasta well-cooked and swimming in sauce." 1. Beat together the tahini, lemon juice, and water until smooth and creamy. Place the mixture in the food processor, add the garlic, yogurt and a few drops of hot-pepper sauce and pulse until creamy and frothy.
2. Meanwhile, boil the noodles in ample salted water until tender. Drain and reserve ¼ to ½ cup of the liquid. Toss the noodles with from 1 to 3 tablespoons of olive oil.
3. Add the pasta liquid to the tahini-yogurt mixture, place in a small saucepan, and heat for 2 to 4 minutes - gently, to warm through. Season with pepper, pour over the pasta, combine together with chopped parsley, and combine with chopped parsley. Adjust seasonings and serve immediately.
PER SERVING with 1-Tbs oil: 586 cals, 16 g fat (25%).
Serving Ideas : Grilled eggplant and zucchini slices Recipe by: GREEK VEGETARIAN by Diane Kochilas (1996 St Martin's) Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 04, 1999, converted by MM_Buster v2.0l.