Best 5 Tahini Egg Salad Mutabbalat Taheena Recipes
Welcome to the world of flavors! "Tahini Egg Salad Mutabbalat Taheena" is a delightful dish that combines the richness of tahini, the freshness of eggs, and the aromatic spices of the Middle East. Whether you're looking for a hearty breakfast, a flavorful sandwich spread, or a unique appetizer, this recipe is sure to tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
TAHINI EGG SALAD (MUTABBALAT TAHEENA)
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
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
BURGUL AND TAHINI SALAD
Make and share this Burgul and Tahini Salad recipe from Food.com.
Provided by Molly53
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278.8, Fat 12.6, SaturatedFat 1.3, Cholesterol 1.5, Sodium 40.4, Carbohydrate 38, Fiber 9.1, Sugar 4.3, Protein 9
QUICK TAHINI SALAD
A very quick and easy Middle Eastern salad that can be made in minutes. Sometimes I add a little cumin to this or sprinkle some cayenne pepper on the top.
Provided by Angela Sara
Categories One Dish Meal
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 255.3, Fat 8.9, SaturatedFat 1.2, Sodium 359.5, Carbohydrate 37.3, Fiber 8.6, Sugar 5, Protein 9.9
GARLIC ZUCCHINI APPETIZER (MUTABBAL KOOSA)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions.
Provided by Engrossed
Categories Vegetable
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.
Provided by Engrossed
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 74.6, Fat 4.7, SaturatedFat 0.7, Sodium 51.2, Carbohydrate 7.1, Fiber 1.5, Sugar 5.1, Protein 1.4
Tips: Mutabbalat Taheena Mastery
- Fresh Ingredients: Use the freshest eggs possible for the best flavor and texture in your salad.
- Creamy Tahini: Ensure your tahini is smooth and creamy. If it's too thick, thin it out with a little water or lemon juice.
- Lemon Juice Balance: Adjust the amount of lemon juice to your taste preference. Start with a little and add more until you reach the desired tanginess.
- Herbs and Spices: Experiment with different herbs and spices to create unique flavor profiles. Cumin, paprika, and coriander are classic choices.
- Garnish Generously: Don't skimp on the garnishes. Fresh herbs, chopped nuts, and a drizzle of olive oil add color, texture, and extra flavor.
Conclusion: A Culinary Journey to Remember
Mutabbalat Taheena is a versatile dish that seamlessly blends the flavors of the Middle East with a modern twist. Its creamy texture, tangy lemon dressing, and aromatic herbs create a symphony of flavors that will tantalize your taste buds. Whether you serve it as a dip, spread, or sandwich filling, this dish is sure to impress. Embrace the culinary adventure of Mutabbalat Taheena, experiment with different ingredients, and discover the endless possibilities it offers. From classic recipes to innovative creations, let this dish take you on a journey of taste and satisfaction.
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