Egg and olive salad from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

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Notes about this recipe

  • VineTomato on June 25, 2017

    An interesting dish. I've not made egg salad before, not sure why not as we love an egg in this household! Learnt a new technique to soften the flavour of raw onion - soak in cold water for 10 minutes - it worked well - will use that tip again. I can imagine this is either a love or hate dish. Husband loved it and polished off the entire salad. The sesame seeds and pinenuts make it. The olives were lost. I am going to make again and try a version without the spices and perhaps chives instead of parsley. Not one for the take to lunch work box - it is pretty pungent.

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