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.

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.

MUTABAL (EGGPLANT-TAHINI DIP)

Steps:

• Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
• Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
• In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
• When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
• Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
• When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.