Egyptian Egg Salad Recipe 

Egyptian egg salad, also known as Salatet Beid, is a simple yet flavorful dish made with boiled eggs, tahini, garlic, lemon juice, and spices. Unlike traditional mayonnaise-based egg salads, this version has a rich, nutty taste from the tahini, balanced with the tanginess of lemon and the warmth of cumin. It is often garnished with parsley and served with pita bread or as a side dish. This creamy and nutritious salad is a popular choice in Egyptian cuisine, offering a delicious blend of flavors with a Mediterranean touch.

Ingredients required:-

2 Large eggs

1 lemon juice

1 tbsp tahini

1 tbsp rapeseed oil

1 red onion (chopped)

3 large garlic cloves (finely chopped)

1 tsp ground cumin

½ tsp cumin seeds

400gm can borlotti or fava beans juice reserved

2 Some lettuces cut into wedges

2 tomatoes cut into wedges 

Some dried chilli flakes for sprinkling 

Parsley (roughly chopped) 

Method:-

Take a pan and add water to boil, lower in the eggs for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing. Once your tahini is ready heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.

Lastly add the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley and here you have your delicious flavourful egyptian egg salad.

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