| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Greece, Mediterrane, Pasta noodl, Xport | 4 | servings |
INGREDIENTS
| 3 | tb | Tahini |
| 1 | Lemon; juiced, strained | |
| 1 | c | Water |
| 2 | Garlic cloves; minced | |
| 1 | c | Drained yogurt |
| Hot pepper sauce; to taste | ||
| 1 | lb | Egg noodles; preferably Greek hilopittes |
| Salt and black pepper; to taste | ||
| 1 | tb | Extra virgin olive oil; or to taste |
| 1/4 | c | Finely chopped fresh flat-leaf parsley; leaves only |
INSTRUCTIONS
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 1/4 to 1/2 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@earthlink.net> on Jan 04, 1999, converted by MM_Buster v2.0l.
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