YUMURTA PIYAZI - GAZIANTEP/ TURKISH-STYLE EGG SALAD
Spruced up from turkishcookbook.com. I hardboil eggs the same manner as the woman who posted this recipe on her site: "I love eggs cooked 'between soft boiled and hard boiled' so I only leave the eggs in the hot water for 4 minutes." I couldn't determine by looking at the photo posted on her site if she used Italian/flat leaf parsley or curly parsley for that reason I'll let you choose. If using sumac, omit the salt. A few Turkish olives garnished over the salad doesn't sound like a bad idea either.
Provided by COOKGIRl
Categories Turkish
Time 14m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the parsley on a salad plate.
- Arrange the egg quarters over the parsley.
- Scatter the green onions over the eggs.
- Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.
- Serve immediately with toasted pide (Turkish flat bread). See Recipe #55428 for example.
Nutrition Facts : Calories 197.9, Fat 18.4, SaturatedFat 3.3, Cholesterol 164.1, Sodium 67.6, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 6.3
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