Tahini Egg Salad (Mutabbalat Taheena)

Engrossed's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 tablespoons tahini
• 4 tablespoons fresh lemon juice
• 4 garlic cloves , crushed
• ¼ cup fresh parsley , finely chopped
• salt and pepper , to taste
• 6 hard-boiled eggs , mashed
• 2 tablespoons water
• ½ teaspoon paprika

Directions:

1. 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.).
2. Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
3. Place on a platter, sprinkle with paprika and serve.

Reviews

[*Parsley*]

Nothing ordinary about this egg salad! It's garlicky, and lemony and delicious! I didn't use the water; I didn't think it needed it. Loved the fresh parsley. It'd love to try fresh cilantro sometime. Thanx for posting this. Loved it!

[P_D]

I had this on a toasted bagel and really enjoyed it. The garlic really comes through in this recipe. I halved this recipe and followed instructions as listed and I had enough letf over for a sandwich for my lunch. Great recipe, thanks for sharing. Made for KIttencal's Forum Recipe Tag Game.

[Everlasting_Grey]

Such a fresh, flavorful salad! I cut it in half, used Italian flat-leaf parsley, and minced the garlic. The salad is good on its own, though I loved it most on seaweed tamari brown rice crackers. This was a very nice main dish for many lunches for me. Thank you for this lovely recipe :)