in Turkey

Turkish egg salad with garlic yogurt sauce

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Ingredients for 4 servings:

  • 10 eggs
  • 1 cup of yogurt
  • 1 clove(s) garlic
  • 1 tbsp oil (sunflower oil)
  • ½ tsp sweet paprika powder
  • Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Borana

Boil eggs hard, let cool. Peel, quarter (or slice, as you prefer). Crush the garlic clove and add it to the yogurt, adding salt to taste. Pour the garlic yogurt sauce over the eggs. Heat some oil in a pan and add paprika. When it starts to smell, remove it from the heat immediately, otherwise it will burn and become tasteless. You just have to smell the aroma. Then pour the oil and paprika mixture over the egg and garlic yogurt salad. It’s best to refrigerate it for another hour to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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