Best 3 Tahini Egg Salad Mutabbalat Taheena Recipes

Indulge in a culinary journey to the Levant with Mutabbalat Taheena, a flavorful and versatile Middle Eastern dish. This creamy and tangy dip or spread, also known as Tahini Egg Salad, is a symphony of textures and flavors that will tantalize your taste buds. Crafted with simple yet wholesome ingredients, Mutabbalat Taheena showcases the culinary prowess of the region, making it a staple in many households and a delight at gatherings.

This article presents a collection of Mutabbalat Taheena recipes, each offering a unique twist on the classic. From the traditional version, featuring a blend of hard-boiled eggs, tahini, lemon juice, and fresh herbs, to innovative variations incorporating roasted red peppers, sun-dried tomatoes, or avocado, these recipes cater to diverse palates and dietary preferences.

Whether you prefer a smooth and velvety texture or a chunky, rustic bite, these recipes provide step-by-step instructions and helpful tips to ensure a successful culinary experience. Explore the versatility of Mutabbalat Taheena as a dip for vegetables, crackers, or pita bread, a sandwich spread, or as a flavorful accompaniment to grilled meats or roasted vegetables.

With its vibrant flavors and endless possibilities for customization, Mutabbalat Taheena is a culinary gem that promises to elevate your meals and transport your senses to the vibrant streets of the Levant. Embark on this culinary adventure and discover the magic of this beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

MOROCCAN CHICKEN BREASTS

Moroccan Chicken Breasts image

This recipe was taken from the internet while looking for looking for recipes from North Africa & the Middle East.

Provided by Sydney Mike

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts
1 onion, chopped
1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon saffron thread
1 cup low sodium chicken broth
2 ounces kumquats, quartered lengthwise, seeded
2 ounces prunes, pitted
1 tablespoon honey
4 cups cooked rice or 4 cups couscous
2 tablespoons fresh cilantro, chopped

Steps:

In large heavy skilled, heat olive oil over medium-high heat.
Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
Transfer chicken to plate.
Pour off all but thin film of fat from skillet, then add onions.
Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
Add squash & stir 2 minutes.
Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
Add chicken stock & bring to boil, scrapping up browned bits.
Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
Uncover & boil until liquid thickens to sauceconsistency, if necessary.
Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
Mound rice or couscous on plates, then spoon shicken & sauce over.
Sprinkle with cilantro & enjoy!

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

Ingredients

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.

Tips for Making the Best Tahini Egg Salad Mutabbalat Taheena:

- To make the smoothest tahini sauce, use a high-powered blender or food processor to blend the tahini, garlic, lemon juice, and water until creamy. - If you don't have a blender or food processor, you can whisk the tahini sauce by hand, but it will take a bit longer to achieve the same smoothness. - For a more flavorful tahini sauce, use toasted tahini. To toast tahini, spread it out in a thin layer on a baking sheet and bake at 180°C (350°F) for 10-15 minutes, or until golden brown. - If you don't have hard-boiled eggs, you can make them by placing eggs in a pot of cold water, bringing the water to a boil, then covering the pot and removing it from the heat. Let the eggs sit in the hot water for 10-12 minutes, then drain and rinse them with cold water. - To make the salad more substantial, add some cooked quinoa, couscous, or chopped vegetables. - For a vegan version of the salad, use crumbled tofu instead of eggs. - Serve the salad with pita bread, crackers, or vegetables for dipping.

Conclusion:

Tahini egg salad mutabbalat taheena is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover hard-boiled eggs. With its creamy texture, nutty flavor, and bright lemon flavor, this salad is sure to please everyone at your table.