turkish egg salad

This is dish is always a favorite for my guests, as simple as it sounds, but the few spices make the difference. You get these spices in turkish or arabic shops, those small foodshop at the corner, and make sure to have all the ingredients as otherwise it won’t taste the same.

But back to the recipe. This egg salad with loads of fresh herbs is a classic at Gül Restaruant in Zurich. Elif, the owner, shared the recipe (thank god)!

Ingredients:

• 6 eggs

• a bunch of sorrel (if you cannot find sorrel, use baby spinach, but sorrel is better!)

• a bunch of dill

• a bunch of fresh mint

• 2 spring onions (green parts only)

• pomegranate molasses (a thick kind of syrup - from the turkish shop)

• Pul Biber (a turkish chili spice)

• Sumac

• 1 lemon

• olive oil

Directions:

First cook the eggs for exactly 9 minutes in order not to overcook them, then put them in ice water to stop the cooking and facilitate the peeling. Set aside.

Wash all the herbs and cut them in fine julienne stripes. This takes some time, but the finer the better. Do not chop them, just stripes, as it looks better on the plate.

The pomegranate molasses might be a bit thick, so I dilute it with a splash of water.

Now cut the eggs in four (lengthwise - to get four little boats, not slices) and distribute on a serving dish.

Distribute all the herbs generously on top, so the eggs are completely covered by the herbs.

Generously sprinkle some salt on top, followed by a little bit of olive oil (not too much, as the eggs contain enough fat already). Then press half a lemon and distribute the juice, as well, on top of the salad, followed by the red pomegranate juice (generously).

Now springle the pul biber and the sumac on top to give it a nice finish.

Enjoy!