My mother-in-law called her delicious egg salad recipe ‘Teereet.’ Perhaps that’s a Dikranagertsi word; I’m not sure. I do know that it’s a delicious way to prepare egg salad, and it’s an Easter-time treat.
6 to 8 hard-cooked eggs, coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil
Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag recipe.
My family eats this every Saturday night before Easter along with tanaboor (the kind w/ barley and mint). We suspected other Dikrangertsis did this, but now I know for sure!
ReplyDelete