Tahini Egg Salad (Mutabbalat Taheena)
"Adapted from: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. From Yemen. This can be served as a dip, salad, or sandwich."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (107.5 g)
- Calories 190.9
- Total Fat - 13.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 245.5 mg
- Sodium - 111.4 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.8 g
- Sugars - 0.9 g
- Protein - 11.4 g
- Calcium - 115.2 mg
- Iron - 1.9 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 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.).
Step 2
Add garlic, parsley, onion, eggs, salt and pepper, and stir gently until well mixed.
Step 3
Sprinkle with paprika or sumac and serve.
Step 4
You could try this in a pita, wrapped in lettuce leaves, or served as a dip with pita chips and veggies.
Tips
No special items needed.
1 Reviews
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