Egyptian Tahini Salad

Egyptian Tahini Salad

Based on 39 ratings

"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 👌
15
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings2
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
  • 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.

    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.

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