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Food from Many Greek Kitchens
by Tessa Kiros

This is a very simple soup that can be made in minutes. Traditionally it's from the Cycladic islands and is eaten in the week leading up to Easter, or on Good Friday, when simple meat-free foods are eaten.
Serves 4


• 2 teaspoons Sesame Seeds
• 1/2 teaspoon Paprika
• sprinkling of Ground Chile optional
• 1 teaspoon grated Lemon Zest
• about 5½ ounces fresh Egg-Free Noodles or 2¾ ounces dried
• 1/2 cup Tahini
• juice of 1½ Lemons
• 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.


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