Recipes |

In Greece, Lent is the time of the year when no animal products are allowed. On very specific days, olive oil is also not to be consumed. This is where tahini comes in. Made from pure sesame seeds, tahini offers depth and flavour to any dish, proudly replacing butter, olive oil and any other type of fat. Apart from spreading it on toast (tahini and honey or grape molasses make for an excellent breakfast!) It can be used in dressings and sauces, added to your stews, and, as in today’s recipe: in hearty soups.

Today’s recipe is a traditional Greek soup, called tahinosoupa (literally meaning tahini soup). It is traditionally consumed during Lent, but we particularly love making it during this time of the year, when it’s cold outside and we are in need of some comfort.

The taste is rich and unique, nutty and lemony. For some, it may even be unusual. Give it a try and we promise you, you won’t get disappointed.

Serves 6 as a starter


100g (1/2 cup) tahini (whole or hulled)
100g rice or orzo (we used rice)
900ml (4 cups) of water
4 tbsp lemon juice, plus more for serving
sea salt (to taste)
a large bunch of parsley (to serve)


In a medium-sized pot add the water, salt, and rice or orzo. Cook over medium heat half- covered until tender, for about 15-20 minutes.

While the rice/orzo is cooking, in a separate bowl whisk together the tahini and lemon juice. It will thicken up but keep whisking until you have a creamy mixture.

Once the rice/orzo is cooked, take a ladle full of the warm water and slowly add it to your tahini/lemon mixture, whisking until incorporated.

Place it back in the pot and stir well. Let it simmer for a few minutes. Taste and add more salt or lemon, if desired.

Serve with plenty of finely chopped parsley.

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