A Turkish dish from ” Arabesque” by Claudia Roden. It can be served hot or cold as part of a Mezze or as a side dish.
Ingredients
- 750 g floury potatoes peeled
- 6 tbsps extra virgin olive oil
- salt and pepper
- 6 spring onions trimmed and chopped
- a handful chopped flat leaf parsley
Servings:
Instructions
- Boil the potatoes whole in salted water until soft. Drain, reserving about half a cup of the cooking water.
- Mash the potatoes and beat in the oil. Season to taste and add a little of the cooking water, enough to make a soft and slightly moist texture.
- Stir in the spring onions and parsley and serve hot or at room temperature.
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