Tahini Soup
Αυτή η ταχινόσουπα είναι το εθιμοτυπικό πιάτο της Μεγάλης Τετάρτης στην οικογένειά μου. Την έμαθα από τη γιαγιά μου που την συνέχισε η μανούλα μου κι εγώ πλέον. Θα σου θυμίσει έντονα σούπα αβγολέμονο με τη γεμάτη γεύση του ταχίνι. Γίνεται πανεύκολα και πολύ πολύ γρήγορα. Είναι πολύ θρεπτική και σου δίνει την αίσθηση του κορεσμού. Ξεφεύγει από τα νηστίσιμα λαχανικά που ίσως κουράζουν σε μεγάλες περιόδους αποχής από ζωικές τροφές και τα παράγωγά τους. Είναι μια πρόταση για την περίοδο της Σαρακοστής ή για ένα Κάλεσμα για Χορτοφάγους.
This Tahini soup is what we traditionally make for Holy Wednesday with my family. It's a recipe that goes from generation to generation and know its my turn to keep the tradition going. Tahini has a filling taste which will remind you of egg and lemon soup. Its a really easy and quick recipe. It has great nutritional value and will fill you quickly. It also is a different suggestion compered to grilled vegetables and such which might tire us during long periods of avoiding animal products. It's a great suggestion for both lent as well as when having vegetarian guests over.
- 250 Fat Orzo
- 1 Vegetable bouillon ((optional))
- 3 tablespoons Tahini
- 2 Lemons (both the juice and some zest)
- Pepper
- Salt
Fill about 2/3 of a pot with water and let it boil.
If you use broth, add it when the water starts boiling.
After the vegetable bouillon add the orzo and stir so that it doesn't stick at the bottom of the pot.
At this point you could also add some salt but be careful as the bouillon already has some.
Estimate how long you need to boil it with the help of the instructions on the packaging.
(Usually 11-13 minutes)
Meanwhile prep the lemon juice and in a mixer or using a fork mix the tahini with the lemon really really well, until they turn into cream.
In a big bowl, mix some broth together with the tahini-lemon cream and once having the quantity you need, put the mixture into the pot with the orzo and stir so that it goes everywhere. Once the boil has come to an end and the orzo is ready, withdraw it from the fire.
Serve your soup warm or in room temperature.
- I suggest that you withdraw your food from the fire 2 minutes earlier that you would so that the orzo doesn't melt.
- Adjust the taste by adding less or more lemon or salt. Add spices of your choice such as curry, ginger and lots of fresh pepper.
- Enjoy it in room temperature as well.
- If you wish to avoid olive oil, especially during lent, use just water and not broth, except if you have homemade broth without olive oil.
- In case you h=do have homemade vegetable broth, you want the liquid part in the pot to be about 2/3 of your food.
- Apart from lent use chicken broth and replace half a lemon with half an orange.
