This is a very simple soup that can be made in minutes. Traditionally it’s from the Cycladic Islands in Greece, and is eaten in the week leading up to Easter, or on Good Friday when simple, meat-free foods are eaten. Serves 4.

Ingredients:
2 teaspoons sesame seeds
½ teaspoon sweet paprika
sprinkling of dried ground chilli (optional)
1 teaspoon grated lemon zest
about 150 g fresh egg-free noodles or 80 g dried
135 g tahini
juice of 1½ lemons
best olive oil, for serving

Method:
1. Toast the sesame seeds lightly in a small dry frying pan. Add the paprika and the chilli, if using, and cook briefly, taking care not to burn them.
2. Stir the lemon zest through, then remove from the pan to a small bowl.
3. Bring 1 litre (4 cups) of water to the boil in a pot with some salt. Add the egg noodles and boil until just tender, about 2 minutes, or according to the packet instructions if dried.
4. Meanwhile, put the tahini and lemon juice into a bowl, add a ladleful of the boiling noodle water and whisk until smooth.
5. When the noodles are ready, pour the tahini mixture in and stir gently over the heat for a couple of minutes. Taste for salt.
6. Serve in bowls with a dribble of olive oil, a scattering of the sesame paprika mixture and a grind of pepper.

*Recipe from Tessa Kiros’ cookbook, The Recipe Collection