Tahini Egg Salad (Mutabbalat Taheena) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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.
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