(from Saha -- G. and L. Malouf )
- 1 small purple onion ( finely sliced crosswise)
- 4 eggs
- 24 big green olives ( pitted and halved)
- 1 tbs pine nuts ( toasted and roughly chopped)
- 2 tbs flat-leaf parsley (finely chopped )
- 2 tsp sweet paprika
- 2 tsp ground sumac
- 1/2 tsp cayenne pepper
- 1 tbs sesame seeds ( toasted)
- juice of 1 lemon
- 1 clove garlic ( crushed with 1/2 tsp salt)
- extra-virgin olive oil
- pepper
- paprika
- soak the onion in cold water for 10 min, to reduce the sharpness
- boil the eggs for 5 minutes or a little shorter time for soft-boiled yolk, then cool them under cold running water
- peel the eggs and chop 3 of them roughly. reserve 1 eggs for garnish
- put the chopped eggs in a mixing bowl with the onion, the olives, pine nuts, parsley, spices and sesame seeds
- in a small bowl, whisk together the lemon juice, garlic paste and olive oil
- pour enough of the dressing onto the salad to moisten it, and toss lightly, taste and season with pepper
- to serve, pile the salad into a small serving bowl, slice the top off the reserved egg and sit on top, sprinkle the egg and salad with a little paprika and serve at room temperature. serve 4.
