Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. The cream tastes great on toasted black or Turkish flatbread. The spread should be consumed quickly.