Tahini Egg Salad Mutabbalat Taheena Food

TAHINI EGG SALAD (MUTABBALAT TAHEENA)

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.

BURGUL AND TAHINI SALAD

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.

BEET SALAD WITH CHIVES (SALATAT SHAMANDAR)

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.

QUICK TAHINI SALAD

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.

TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)

Steps:

• Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
• Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
• Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
• Let the pilaf stand for about 5-10 minutes before serving.
• Pilaf goes well with any kind of dish.
• P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.