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

5 5

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.

5 5

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!

4 5

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.