Tahini Egg Salad Mutabbalat Taheena Recipes

TAHINI EGG SALAD (MUTABBALAT TAHEENA)

Steps:

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

BURGUL AND TAHINI SALAD

Steps:

• Heat a saucepan of water to boiling.
• While the water is coming to the boil, rinse the bulgur well in running water; drain.
• Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
• Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
• Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
• Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
• Mix well, adding a little more water if necessary.
• Pour this dressing over the burgul/spinach mixture and combine well.
• Taste, and add more tahini or lemon juice as required.
• Serve warm.

QUICK TAHINI SALAD

Steps:

• Strain the chick peas and rinse in cold water.
• Chop the tomatoes.
• Mix together the chick peas, tomatoes, tahini and lemon juice.
• Add salt to taste and adjust the lemon and tahini to your liking.

GARLIC ZUCCHINI APPETIZER (MUTABBAL KOOSA)

Steps:

• Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
• In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
• Combine vinegar with remaining ingredients.
• Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
• Allow to stand for 4 hours or so before serving.

BEET SALAD WITH CHIVES (SALATAT SHAMANDAR)

Steps:

• Boil the beets until tender.
• When beets are cool enough to handle, peel, dice, and place in a salad bowl.
• Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.
• Chill for at least 1 hour.
• Stir, sprinkle with parsley and serve.