Oriental Potato and Egg Spread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium potato (s), approx. 350 g
- 3 egg (s), hard-boiled
- 20 tablespoon olive oil or rapeseed oil, cold-pressed
- 1 teaspoon turmeric
- 1 teaspoon pul beaver
- 1 teaspoon cumin powder
- 1 small onion (s)
- 3 clove (s) garlic
- 1 bunch parsley
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Boil the peeled potatoes in a saucepan with water for about 25 minutes. Then drain the potatoes, peel them, cut into pieces and finely mash them with a fork. Stir Pul Biber into the potato mixture.
- Peel the boiled eggs and cut them in half. Carefully remove the egg yolks and place in a bowl. Mash the egg yolks with a fork and gradually stir in the oil with a small whisk. Add the turmeric and cumin and mix everything well.
- Peel the onion and the garlic cloves and cut them into very fine cubes. Add both to the egg-oil mixture in the bowl. Cut the egg white into fine cubes and also add to the bowl. Mix everything with the mashed potatoes.
- Wash the parsley, shake dry, pluck the leaves from the stems, chop finely and add to the mixture. Season to taste with salt and pepper. Arrange in a bowl and garnish a little.
- The cream tastes great on toasted black or Turkish flatbread. The spread should be consumed quickly.
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