Tahinat el Beid
(Tahini with Eggs) Recipe

Origin: Lebanon      Period: Traditional

Ingredients:

2 tsp seasme oil
lemon juice, to taste
water
1 garlic clove, crushed and finely chopped
1 tbsp fresh parsley, chopped
salt, to taste
1 hard-boiled egg, very finely chopped
cayenne pepper to garnish

Tahinat el Beid
(Tahini with Eggs) Preparation:

Method:

Add the sesame oil to a bowl then add the lemon juice drop by drop and whisk to combine (how much you add depends on how sour you want the mixture). Thin the mixture with a little cold water then mix in the garlic, parsley, salt, and egg.

Turn into a bowl and sprinkle with a little cayenne pepper. Serve as s dipping sauce for bread.

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