Tahini Egg Salad (Mutabbalat Taheena)

10 mins (prep 10)
9 ingredients
4 servings
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.

Categories:  salad , <-15-mins , 3-steps-or-less , african , quick , appetizer , egg , low-carb , southwest-asia-(middle-east) , low-sodium , low-in... , eggs~dairy , time-to-make , asian , dip , easy , vegetarian ,
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Serving Size (28.04 g)
Servings 4
Amount per Serving
Calories 89.58 Calories from Fat 64.35
% Daily Value *
Total Fat 7.15g 44.01%
Saturated Fat 1.0g 20.06%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 11.95mg 1.99%
Total Carbohydrate 5.02g 6.69%
Dietary Fiber 1.54 g 24.62%
Sugars 0.06 g %
Protein 2.87g 22.92%
Vitamin A 151.78IU% Vitamin C 0.94mg%
Calcium 68.43mg% Iron 0.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, fresh parsley, salt and pepper, hard-boiled eggs