Tahini Egg Salad (Mutabbalat Taheena)

Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition

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.
Most Helpful

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.

queenbeatrice November 24, 2010

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!

*Parsley* October 22, 2007

I used the dark unhulled tahini which tended to dominate the egg.Next time I will use the lighter version. Still good with pita and other salad.

Missy Wombat December 20, 2009