Tahinosoupa Greek Tahini Soup Recipes

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TAHINOSOUPA (GREEK TAHINI SOUP)



Tahinosoupa (Greek Tahini Soup) image

Make and share this Tahinosoupa (Greek Tahini Soup) recipe from Food.com.

Provided by Cluich

Categories     Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups water
1/4 cup long-grain white rice
1/2 cup tahini
1/2 cup lemon juice
salt, to taste
ground black pepper, to taste

Steps:

  • Bring the 4 cups of water to a boil in a saucepan. Add the rice and simmer for about 15-20 minutes or until tender. In a small bowl, beat the tahini and lemon juice (adding some cold water, if necessary) together. Add this mixture to the rice, stir well, and simmer for about 5 minutes more. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 219.9, Fat 14.6, SaturatedFat 2, Sodium 30.2, Carbohydrate 19.2, Fiber 3, Sugar 0.8, Protein 6.3

PSAROSOUPA (GREEK SEAFOOD SOUP)



Psarosoupa (Greek Seafood Soup) image

My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h35m

Yield 10

Number Of Ingredients 19

6 cups seafood stock
2 pounds swordfish steaks
4 tablespoons olive oil, divided, or as needed
½ large white onion, diced
3 medium carrots, sliced
3 stalks celery, sliced
4 cloves garlic, minced
1 (2 ounce) can anchovies, minced
4 tablespoons lemon juice
1 tablespoon fresh lemon zest
2 tablespoons chopped fresh parsley
½ tablespoon salt
2 teaspoons fresh celery leaves, chopped
1 teaspoon ground black pepper
1 teaspoon chopped fresh thyme
1 bay leaf
2 medium russet potatoes, peeled and cubed
½ cup uncooked white rice
salt and ground black pepper to taste

Steps:

  • Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
  • Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
  • Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
  • Ladle soup into bowls and drizzle remaining olive oil over it.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 18.9 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 2.1 g, Protein 24.5 g, SaturatedFat 2.2 g, Sodium 844.1 mg, Sugar 1.9 g

MANESTRA - POOR GREEK SOUP



Manestra - Poor Greek Soup image

Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

Provided by ThatSouthernBelle

Categories     Greek

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
1 large onion, finely chopped
4 large garlic cloves, pressed
1 teaspoon oregano, dried
2 1/2 lbs tomatoes, chopped into 1/2 inch pieces
1 1/2 teaspoons salt
8 cups water
1/3 cup orzo pasta
1/3 cup parmesan cheese or 1/3 cup kefalotyri, grated
1/4 teaspoon ground cinnamon (optional)
1 tablespoon mint, shredded (optional)

Steps:

  • Heat the olive oil in a sauce pan over medium high heat. Add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
  • Stir in the tomatoes and sauté until they collapse, about 10 minutes.
  • Add the salt and water, and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
  • Add the orzo and simmer until it is tender, about 5 minutes.
  • Serve with grated cheese on top and shredded mint leaves.

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