Tahini soup M. Paraskevi


On Good Friday we fast the oil λοιπόν So it is customary to make tahini soup. Most people make tahini soup with vegetables only without adding oil. Others make simple tahini soup with chopped macaroni, and others make tahini soup with mushrooms. So today we will make the tahini soup, with mint and dill and lemon. A soup that balances the taste of tahini, and gives it a light note.


  • 250 g glazed rice or Carolina (if you want it more melted)
  • 1.7 l of water
  • ½ ματ. dill chopped
  • 1 matte mint (leaves) finely chopped
  • 3 juicy lemons
  • Grate a lemon
  • 200 g tahini
  • Salt Pepper


  1. In boiling water with salt, add the rice and simmer for 15 minutes.
  2. At 10 minutes, in a bowl, mix the tahini with the lemon broth until it is completely incorporated. With a deep spoon, take water from the rice and pour it into the bowl, stirring constantly (as we do with eggnog).
  3. Then pour the tahini porridge into the pot with the rice and stir to incorporate. Then chop the dill and the leaves of the mint, and add the zest and salt and pepper if necessary.
  • You can not add rice but melon, barley, or whatever you want
  • A little zest of fresh ginger will give him an excellent match that suits him!
  • If you put Carolina rice, it should be served immediately because if it stays it will get muddy

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