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Greek

Hilopites

Greek egg-noodle squares simmered into a sweet tomato sauce scented with cinnamon and showered with salty grated kefalotyri — a homely Sunday plate from the Greek mainland.

Lunch & dinnerVegetarianUnder 400 kcalUnder 20g carbs
35 min10 prep · 25 cookEasy281 kcalper serving
Hilopites

Method

  1. Halve 200 g of ripe tomatoes and grate them on the coarse side of a box grater into a bowl, discarding the flattened skins. Set the pulp aside.
  2. Warm 1 tbsp of olive oil in a small heavy saucepan over medium heat. Add 40 g of finely chopped onion with a pinch of salt and cook, stirring, for 5 minutes until soft and translucent but not coloured. Stir in 1 clove of chopped garlic and 1 tsp of tomato paste and fry for 1 minute, until the paste darkens slightly and smells sweet.
  3. Pour in the grated tomato and 50 ml of water, drop in a small piece of cinnamon stick, and season with a pinch of sugar, salt and pepper. Lower the heat and simmer uncovered for 15 minutes, stirring now and then, until the sauce is thick enough to leave a clean trail behind the spoon and the oil beads at the edges. Fish out the cinnamon.

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Per serving

281kcal
12gprotein
14gcarbs
21gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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