Makes: 4 servings

Tahini Soup

Makes: 4 servings


2 teaspoons sesame seeds
teaspoon paprika
sprinkling of ground chile (opt.)
teaspoon grated lemon zest
5 ounces fresh egg-free noodles or 2 ounces dried
1 cup tahini
juice of 1 lemon
olive oil for serving
freshly ground black pepper


Toast the sesame seeds lightly in a small dry skillet. Add the paprika and the chile, if using, and cook briefly, taking care not to burn it. Stir in the lemon zest and transfer to a small bowl.

Bring 4 cups of water to a boil in a pot with some salt. Add the hilopites and boil until just tender, about 2 minutes, or according to the package instructions if dried.

Meanwhile, put the tahini and lemon juice into a bowl, add a ladleful of the boiling hilopites water and whisk until smooth.

When the hilopites are ready, pour the tahini mixture in and stir gently over the heat for a couple of minutes. Taste for salt.

Serve in bowls with a drizzle of olive oil, a scattering of the sesame-paprika mixture and a grind of pepper.

From the Cookbook

Food From Many Greek Kitchens

Food From Many Greek Kitchens

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