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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 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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