Oriental potato and egg spread

Ingredients for 4 servings:

• 4 medium-sized potatoes, approx. 350 g
• 3 eggs, hard-boiled
• 20 tbsp olive oil or rapeseed oil, cold squeezed
• 1 tsp turmeric
• 1 tsp Pul Biber
• 1 tsp cumin powder
• 1 small onion(s)
• 3 garlic cloves
• 1 bunch of parsley
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

spicy, vegetarian spread

Boil the potatoes with their skins on in a pot of water for about 25 minutes. Drain the potatoes, peel them, cut them into pieces, and mash them finely with a fork. Stir the Pul Biber into the potato mixture. Peel and halve the boiled eggs. Carefully remove the egg yolks and place them in a bowl. Mash the egg yolks with a fork and gradually stir in the oil with a small whisk. Add the turmeric and cumin and mix everything well. Peel the onion and garlic cloves and chop them very finely. Add both to the egg and oil mixture in the bowl. Finely dice the egg whites and add them to the bowl. Mix everything into the mashed potatoes. Wash the parsley, shake it dry, pluck the leaves from the stems, finely chop them, and add them to the mixture. Season with salt and pepper. Serve in a bowl and garnish with something else. The spread tastes delicious on toasted black bread or Turkish flatbread. The spread should be used quickly.