Tahini Egg Salad (Mutabbalat Taheena) Recipe #257483
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Yemen. This can be served as a dip or a salad.
by Engrossed
10 min | 10 min prep
SERVES 4
- 4 tablespoons tahini
- 4 tablespoons fresh lemon juice
- 4 garlic cloves, crushed
- 1/4 cup fresh parsley, finely chopped
- salt and pepper, to taste
- 6 hard-boiled eggs, mashed
- 2 tablespoons water
- 1/2 teaspoon paprika
- Place tahini and lemon juice in a blender and blend for a few moments, then transfer to a bowl. (I would use an immersion blender here.).
- Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
- Place on a platter, sprinkle with paprika and serve.
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5 stars