Yumurta Piyazi Gaziantep Turkish Style Egg Salad Food

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YUMURTA PIYAZI - GAZIANTEP/ TURKISH-STYLE EGG SALAD



Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad image

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

3 hardboiled egg, cut into quarters
2 -3 green onions, sliced (include white and green parts)
1 cup fresh parsley leaves, coarsely chopped (Italian or curly)
3 -4 tablespoons extra virgin olive oil, to taste
sumac or paprika, to taste
salt
cracked black pepper

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

TURKISH POTATOES AND EGGS (PATATESLI YUMURTA)



Turkish Potatoes and Eggs (Patatesli Yumurta) image

Make and share this Turkish Potatoes and Eggs (Patatesli Yumurta) recipe from Food.com.

Provided by Happy Hippie

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 cup hash brown potatoes, frozen
2 tablespoons extra virgin olive oil
1 medium onion, sliced
1 garlic clove, sliced
2 eggs, beaten
salt
pepper
1/4 cup fresh parsley, fresh chopped
1 pinch red pepper, crushed (optional)

Steps:

  • In a large pan, saute the onion with olive oil.
  • Add the garlic and hash browns (don't defrost), salt and pepper.
  • Cook for about 10 minutes over medium-low heat, stirring constantly.
  • Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
  • When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad.
  • * Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish.
  • Makes 1 serving.

Nutrition Facts : Calories 855.1, Fat 56.7, SaturatedFat 9.1, Cholesterol 423, Sodium 686.3, Carbohydrate 68.6, Fiber 7.1, Sugar 8, Protein 18.9

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