Ingredients
-
4
-
4
-
4
-
1/4
-
-
6
-
2
-
1/2
-
-
-
-
-
-
-
Directions
Tahini Egg Salad (Mutabbalat Taheena), 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 , This didn’t do anything for us Sorry – I had high hopes It needs something, but we’re not sure what I, like a previous commenter, missed the mayo and I really don’t even like mayo Made as listed , I had this on a toasted bagel and really enjoyed it The garlic really comes through in this recipe I halved this recipe and followed instructions as listed and I had enough letf over for a sandwich for my lunch Great recipe, thanks for sharing Made for KIttencal’s Forum Recipe Tag Game
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Steps
|
1
Done
|
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
Done
|
Add Garlic, Parsley, Salt, Pepper, Eggs, and Water and Stir Gently Until Well Mixed. |
|
3
Done
|
Place on a Platter, Sprinkle With Paprika and Serve. |
