Tahini Soup with Rice from Mount Athos
A delicious soup with tahini and rice, a recipe from Monk Epiphanios. Tasty and aromatic in its simplicity.
During fasting periods, cooks become inventive, finding suitable ingredients—fast-friendly yet satisfying—that offer comfort and pleasure, making the fast more bearable. This is where tahini comes in, with its unique properties, supporting the cook. A remarkable food: nutritious, healthy, and easy to digest, enjoyed in many
different ways.
Ingredients
Servings: 6
- 1 κούπα Voion glase rice
- 2 liters water
- Juice of 3 lemons
- 250 g tahini
- Salt, a pinch of pepper
- A little finely chopped dill
Procedure
- To make tahini soup with rice, first bring the water to a boil in a pot, while rinsing the rice in a strainer.
- Add the rice and salt to the pot and let it boil well for about 30 minutes, until the rice softens.
- Turn off the heat and cover the pot so the rice continues to swell.
- In a large bowl, combine the tahini and lemon juice, stirring until it becomes a thick paste.
- Gradually add a bit of hot broth from the soup, whisking constantly until the tahini thins out and reaches a milk-like consistency—similar to how we make avgolemono (egg-lemon sauce).
- Slowly pour the diluted tahini back into the pot with the rest of the soup, stirring continuously with a ladle to incorporate evenly.
- Add the pepper and dill, and your soup is ready—fragrant, nourishing, and wholesome.
