Real African Dishes: [MC-AllEthnic-Recipes] Warm Yogurt Tahini Sauce on Egg Noodles

Friday, July 22, 2011

[MC-AllEthnic-Recipes] Warm Yogurt Tahini Sauce on Egg Noodles - HILOPITTES ME TAHINI KAI YIA

* Exported from MasterCook *

Warm Yogurt Tahini Sauce on Egg Noodles - HILOPITTES ME TAHINI KAI YIA

Recipe By :GREEK VEGETARIAN by Diane Kochilas (1996 St Martin's)

Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 30%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Tahini
1 Lemon -- juiced, strained
1 cup Water
2 Garlic cloves -- minced
1 cup Drained yogurt -- or greek-style yogurt
Hot pepper sauce -- to taste
1 pounds Egg noodles -- preferably Greek hilopittes
Salt and black pepper -- to taste
1 tablespoon Extra virgin olive oil -- or to taste
1/4 cup Finely chopped fresh flat-leaf parsley -- leaves only

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.

Serves 4

PER SERVING with 1-Tbs oil: 586 cals, 16 g fat (25%).

Serving Ideas : Grilled eggplant and zucchini slices

AuthorNote: 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."

Cuisine:
"Greek"
Source:
"Astray dot com"
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 570 Calories; 14g Fat (22.2% calories from fat); 24g Protein; 88g Carbohydrate; 4g Dietary Fiber; 108mg Cholesterol; 69mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0