Tahini Egg Salad (Mutabbalat Taheena)

Name: Tahini Egg Salad (Mutabbalat Taheena)
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
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

(9)

Recipe 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.

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READY IN: 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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