Tahini Egg Salad (Mutabbalat Taheena)

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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.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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