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3 Tbsp. tahini 1 clove garlic 1/2 tsp. salt Juice of 1 to 2 lemons Water 1 bunch parsley, chopped fine 6 boiled eggs, cut in quarters In a bowl, mash garlic with salt. Add tahini and lemon juice. Stir until creamy. Add water to desired consistency. Mix tahini and chopped parsley. Arrange quartered eggs on platter. Pour tahini over eggs. Chill and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |