Egyptian Tahini Salad
"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 👌Ingredients
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
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.
