Tahini Egg Salad (Mutabbalat Taheena)

4.5(9)

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.

by Engrossed·published 2007-10-08

Southwest Asia (middle East)

Servings

4 serving(s)

Total time

10 min

prep 10 min

Calories / serving

212 kcal

Ingredients (8)

serves

Instructions (3 steps)

01Place 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.).
02Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
03Place on a platter, sprinkle with paprika and serve.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.