In Greek: ταχινόσουπα με φιδές, say: tah-hee-NO-soo-pah meh fee-THES
This is one of the simplest versions of tahini soup that is a specialty on the Greek island of Syros, in the Cyclades island group. This Tahinosoupa is a thin soup, a traditional food eaten on Friday of Holy Week (Good Friday), a day of mourning when the devout refrain from cooking or prepare only the simplest dishes.
The key to this dish (which is an acquired taste) is thick, good quality tahini.
Cook Time: 10 minutes
Total Time: 10 minutes
- 1 pound of angel hair pasta nests, crushed (broken into small pieces)
- 16 cups (4 quarts) of water
- 2 teaspoons of sea salt
- 2 cups of tahini
- juice of 1 lemon
To make the soup base: Boil crushed pasta nests in the water with salt, timed to package directions (about 4 minutes). Remove from heat and leave in the pot.
Transfer 2 cups of the hot liquid to a bowl and stir in tahini to dissolve. Stir in lemon juice, and then add the mixture to the soup. Stir and serve.
Yield: serves 8