Tahinieggsaladmutabbalattaheena Recipes

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TAHINI EGG SALAD (MUTABBALAT TAHEENA)



Tahini Egg Salad (Mutabbalat Taheena) image

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.

Provided by Engrossed

Categories     Southwest Asia (middle East)

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons tahini
4 tablespoons fresh lemon juice
4 garlic cloves, crushed
1/4 cup fresh parsley, finely chopped
salt and pepper, to taste
6 hard-boiled eggs, mashed
2 tablespoons water
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 211.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 279.8, Sodium 107.1, Carbohydrate 7.2, Fiber 1.7, Sugar 1.3, Protein 12.5

MUTABAL (EGGPLANT-TAHINI DIP)



Mutabal (Eggplant-Tahini Dip) image

Not to be mistaken for baba ghanouj, mutabal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.

Provided by Reem Assil

Yield Makes 2 cups

Number Of Ingredients 12

2 large globe eggplants (about 2 pounds)
Olive oil, for rubbing eggplants, plus more for drizzling
¼ cup tahini
¼ cup lemon juice (about 2 lemons)
1 tsp. lemon zest
2 garlic cloves, minced
½ tsp. ground cumin
1 tsp. kosher salt, plus more to taste
Pinch of freshly ground black pepper
1 tsp. pomegranate molasses (optional)
2 Tbsp. pomegranate seeds
1 Tbsp. coarsely chopped parsley

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.

TAHINI SALAD



Tahini Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 10m

Number Of Ingredients 6

1 pound zucchini
1/4 cup olive oil
Juice of 1 lemon
2 tablespoons tahini
Salt and pepper
Parsley for garnish

Steps:

  • Slice zucchini into thin rounds with a knife or mandoline.
  • Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
  • Toss the zucchini slices with the dressing, and season with salt and pepper.
  • Garnish: Parsley.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 3 grams

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