Egyptian Egg Salad Recipes

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EGYPTIAN EGG SALAD



Egyptian egg salad image

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 15m

Number Of Ingredients 12

2 large eggs
1 lemon , juiced
1 tbsp tahini
1 tbsp rapeseed oil
1 red onion , chopped
3 large garlic cloves , finely chopped
1 tsp ground cumin
½ tsp cumin seeds
400g can borlotti or fava beans , juice reserved
2 Little Gem lettuces cut into wedges
2 tomatoes , cut into wedges
sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley, optional

Steps:

  • Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
  • Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
  • Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

Nutrition Facts : Calories 260 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

EGYPTIAN BROWN BEAN SALAD



Egyptian Brown Bean Salad image

Brown Beans, called "ful medames" are widely used in the Mid-East. (Kidney Beans are an excellent substitute.) An unusual combination of flavors, this beats the regular ol' picnic bean salad hands down! My sister gave me this recipe, and I can't thank her enough! :)

Provided by Wildflour

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans kidney beans, drained or 1 1/2 cups dried brown beans, soaked overnight
3 sprigs thyme
2 bay leaves
1 onion, halved
4 garlic cloves, crushed
1 1/2 teaspoons cumin seeds, crushed
3 green onions, finely chopped
6 tablespoons fresh parsley, chopped
4 teaspoons lemon juice
6 tablespoons olive oil
3 hard-boiled eggs, chopped
1 -2 dill pickle, chopped

Steps:

  • If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
  • Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
  • Stir "dressing", and pour over beans and toss lightly to coat.
  • Gently fold in eggs and pickle, then serve.
  • *We chilled this salad an hour more, then served.

Nutrition Facts : Calories 443, Fat 25.8, SaturatedFat 4.4, Cholesterol 139.9, Sodium 826.5, Carbohydrate 37.1, Fiber 12.6, Sugar 6.2, Protein 16.9

EGYPTIAN EGGPLANT



Egyptian Eggplant image

Make and share this Egyptian Eggplant recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 medium eggplant, cut into cubes
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1 ounce water
1 tablespoon olive oil
1 (8 ounce) can chickpeas (drained)
1 red bell pepper, cut into pieces
2 ounces pickled jalapeno pepper juice
4 -6 pickled jalapeno peppers (sliced)
1/2 cup low sodium chicken broth
1/2 cup tomato sauce

Steps:

  • Peel eggplant if you prefer it without the skin like I do.
  • Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
  • Cut bell pepper into cubes.
  • Saute bell pepper and eggplant in olive oil for a couple minutes.
  • Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
  • Season with sea salt.
  • Allow to reduce down until eggplant is soft and chickpeas are tender.
  • Server Immediately
  • I like mine with some pita bread, yogurt and it's a nice side dish for fish.

Nutrition Facts : Calories 320.6, Fat 9.7, SaturatedFat 1.4, Sodium 2583.3, Carbohydrate 53.5, Fiber 17.6, Sugar 12.9, Protein 11.4

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Top Asked Questions

How to make egg salad at home?
In a small bowl or mason jar, mix together the dressing ingredients. Set aside for now. In a large mixing bowl, add all the salad ingredients except the eggs. Give the dressing a quick whisk and pour over the salad. Mix to combine. Add the sliced eggs, and mix gently again. Taste and adjust salt and pepper.
How do you make egg salad with tahini?
Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing. Heat the oil and fry the onion and garlic for 5 mins to soften them.
What's in an Egyptian salad?
Our traditional Egyptian Salad recipe features tomatoes, cucumbers, onions, bell pepper, parsley, lemon and Middle Eastern spices. Save this story to Pinterest!
What are the ingredients in a classic egg salad?
Classic Egg Salad. Meanwhile, finely chop the herbs, celery, and scallions. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary,...

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