TAHINI EGG SALAD (MUTABBALAT TAHEENA)

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Tahini Egg Salad (Mutabbalat Taheena) image

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.

Provided by Engrossed

Categories     Southwest Asia (middle East)

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 211.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 279.8, Sodium 107.1, Carbohydrate 7.2, Fiber 1.7, Sugar 1.3, Protein 12.5

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