Further to our research project: “Fides –beyond the chicken soup” we developed this comforting and delicious soup.
Combining the excellent antioxidant properties of saffron with mineral-rich tahini bring us to a special soup that you can use as a starter or as a meat free Monday meal. It’s great if you’re fasting too –the main inspiration for this soup is frugal Monastery cooking. We are preparing a special blogpost introducing you this brilliant cuisine, stay tuned!
1 lt water
, 1 1⁄2 cup of fides pasta (angel hair)
1 cup of tahini
Juice from 1 lemon
Pinch of Kozani saffron
3 tbsp toasted sesame seeds
Sea salt, freshly ground pepper
Break fides with your fingers, in smaller pieces. Boil it in salted water. Remove it from fire.
Mix tahini in small bowl and set aside. Add saffron and lemon.
In the small bowl with tahini, add a few spoonfuls of hot soup broth and mix well. Add this back to the soup and stir to incorporate completely. Stir well and boil it for a couple of minutes.
Serve it and sprinkle with sesame seeds. If you feel like going large with your toppings: garnish with grated lemon zest, sesame seeds and chopped scallions. Don’t forget paximadia!
Did you enjoy the saffron-tahini combination? You can always use it as a salad dressing. We love it with green salads, especially with roasted sweet potatoes or butternut squash. Soften the saffron in 2 tablespoons of boiling water, and let it cool. Put into a bowl with the tahini and lemon juice and whisk to a creamy consistency. Check the seasonings.