Tahini Egg Salad (Mutabbalat Taheena)

Submitted by Engrossed

"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."

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 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

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

[queenbeatrice]

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.

 

[*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!

 

[Missy Wombat]

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.

 

[bluemoon downunder]

What a fabulous addition to an egg salad is the tahini! I found this much more flavoursome than the alternatives of mayonnaise or sour cream in most other egg salad recipes. Except for omitting the water, I made this exactly to the recipe, and wouldn't change a thing. Thank you, Engrossed, for sharing this superb - and as with all your recipes that I've made - so very different recipe! I'll be making this often during the summer months.

 

[MarraMamba]

This was a terrific change from regular egg salad, the tahini was not overpowering but gave it an extra something special. I did add some minced green onions in it.