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Egg Noodles With Warm Tahini-yogurt Sauce – Greece

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CATEGORY CUISINE TAG YIELD
Eggs American Greece, Mediterrane, Pasta noodl, Xport 4 Servings

INGREDIENTS

3 T 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 T Extra virgin olive oil, or
to taste
1/4 c Finely chopped fresh
flat-leaf parsley leaves
only

INSTRUCTIONS

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."  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. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 403
Calories From Fat: 101
Total Fat: 11.8g
Cholesterol: 109.7mg
Sodium: 130.5mg
Potassium: 460.2mg
Carbohydrates: 36.3g
Fiber: 2.4g
Sugar: 4.8g
Protein: 37.1g


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