Southeastern Anatolian (Gaziantep & Urfa)

Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad

Name: Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 3 servings
Cuisine: Southeastern Anatolian (Gaziantep & Urfa)
Ingredients: 3 hardboiled egg; 2 green onions; 1 cup fresh parsley leaves; 3 tbsp extra virgin olive oil; sumac or paprika; salt; cracked black pepper

A southeastern Turkish salad of eggs, cracked black pepper and parsley, seasoned with sumac and tossed together raw. Serve with toasted pide.

14 min · Serves 3 · Easy

Ingredients

3 hardboiled egg, cut into quarters
2–3 green onions, sliced (include white and green parts)
236.59 mlfresh parsley leaves, coarsely chopped (Italian or curly)
3–4 tbspextra virgin olive oil, to taste
sumac or paprika, to taste
salt
cracked black pepper

Method

Start cooking mode

Time: Prep 10 min · Cook 4 min · 14 min total
Difficulty: easy

1
Arrange the parsley on a salad plate. Arrange the egg quarters over the parsley. Scatter the green onions over the eggs.
2
Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.
3
Serve immediately with toasted pide (Turkish flat bread). See for example.