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Egyptian Tahini Salad
Based on 39 ratings
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"Making this recipe is an absolute pleasure. The flavor works really well with fried fish, but it can be used as a general starter, or to be spread on toast for breakfast. The quantities below are for two servings, but I often multiply the amounts and refrigerate the resulted salad in a well-sealed container, so that I can use it repeatedly along the week. It's my go-to dip to accompany every meal."
Difficulty
Easy 👌Preparation
15 min
Baking
0 min
Resting
15 min
Ingredients
2Servings
1 cup
tahini
1 tsp
full-fat Greek yogurt
3 tbsp
parsley
3 tbsp
cilantro
1 clove
garlic
¼ cup
lemon juice
¼
jalapeño
½ cup
water
1 pinch
hot paprika powder
sea salt
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Step 1/ 7
Finely chop the green ingredients (parsley leaves and cilantro).
Step 2/ 7
Grate the garlic clove finely.
Step 3/ 7
Finely dice the jalapeño and remember to remove the seeds.
Step 4/ 7
In a small bowl, combine all the ingredients and season with salt.
Step 5/ 7
Whisk firmly while adding a thin stream of water. Keep whisking until you make it into a thick mixture that is similar to honey in density.
Step 6/ 7
Refrigerate for 10-15 minutes so that the flavors meld. The more you let it, the stronger the taste.
Step 7/ 7
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Serve it in small plates or bowls (if you want to use for dipping). Garnish the top with chopped parsley and hot paprika, as preferred.
Enjoy your meal!
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