Spicy food refreshes us on the heat summer days. At least, gives charge of vivacity and cheerfulness. Especially red hot pepper does it. And the Turks, living far from the chill climates, immediately appreciated the properties of chili pepper. As soon as American chili appeared in the Ottoman state (in the XVII century), it becomes one of the pillars of Turkish cuisine. Since then, and to this day, red hot pepper enjoys considerable popularity in Turkey. Hot pepper is the first salad basis.
The second basis is simplicity. The Turks are former nomads and are prone to simple and traditionally nourishing food – it’s first. The temperance and simplicity in the eating are one of the virtues, welcomed by Islam – it’s second. Therefore, simple (as well as tasty and nourishing) food – one of the main properties of Turkish cuisine.
If You add to the basics (the presence of hot pepper and simplicity) a few ingredients – you will get a tasty, hearty and refreshing Turkish egg salad.
- Eight hard-boiled eggs (10 minutes in boiling water, more is not recommended if you cook eggs longer – around the yolk appears uninteresting blue-green fringe).
- A big bunch of parsley (200-250 grams of finely chopped greens).
- Two teaspoons of crushed red pepper flakes (or half a teaspoon of ground red pepper – if you are not used to spicy, start with less).
- Two tablespoons of good olive oil.
- One teaspoon of salt.
I like to add in the salad a tablespoon of red dried sweet pepper flakes.
This salad is simple.
Peel the eggs, cut them into quarters, put them in a bowl, add all the other ingredients and thoroughly (but carefully, so that the yolks do not crumble), stir.
Then put the salad in the refrigerator for about 20 minutes, and then eat.
Pluses: It’s simple, fast and tasty. Very good in the heat (especially from the refrigerator); the food is quite hearty and, at the same time, not very bulky – at + 30 ° C stuffing the stomach is not a good idea. In general, it is an excellent refreshing and invigorating summer dish.
Nuances: It’s hard to find the crushed red pepper flakes – but try it: those flakes give the dish a wonderful feeling of spicy blasts of taste.
Use the best olive oil that you can afford. And the freshest parsley.