Salatit el bayd tarablousia

This Libyan salad is based on a recipe by the late Arto der Haroutunian, a multi-talented Syrian-born Armenian. The original recipe can be found in his book North African Cookery (ISBN 9781906502348)

Salatit el bayd tarablousia

Salatit el bayd tarablousia (Tripoli egg salad)
Servings:	Serves 4
Calories per serving:	183
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	6th April 2013

Best recipe review Looks lovely 4.3/5 Are those thin things peppers in there? The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 large iceberg or Webb's lettuce, shredded
• 4 large tomatoes, thinly sliced
• 4 hard-boiled eggs, sliced
• 75 ml garlic mayonnaise
• 1 teaspoon paprika (mild or hot, as you wish)
• Pinch ground cumin
• Parsley, finely chopped, to taste
• 60 g sultanas
• A handful of black olives

Method

1. Place the shredded lettuce in a serving dish or in 4 small bowls.
2. Arrange the slices of egg and tomato on top of the lettuce.
3. Mix the mayonnaise with the remaining ingredients (excluding the olives) and dot on top of the salad.
4. Garnish with the olives.

Variations

More Spanish, than Libyan, use smoked paprika. Substitute coriander leaves for the parsley and use ordinary mayonnaise if preferred.

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