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.

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