Learn arabic cooking (Egg salad)

Ingeredients 4 eggs 3 cloves garlic – peeled and minced The juice of 2 lemons – freshly pressed 5 sprigs flat parsley – leaves minced 5 tablespoons olive oil ? teaspoon salt Egg salad recipe preparation method 1. Boil the eggs in shell for 5 minutes. If the eggs are very big, increase the cooking time 2 or 3 minutes. Don`t cook the eggs much longer or they will become too dry and too tough. 2. In the meantime, peel the garlic cloves. Combine garlic and salt in a mortar and pound them into a fine paste with the pestle. Add the lemon juice and mix well. 3. Mince the garlic leaves in a small cup or glass with the scissors upside down. 4. Remove the eggs from the heat and briefly run tap cold water over them. As soon as you can hold them with your hands, peel them. It`s much easier to peel them when they are still warm. 5. Slice the boiled eggs with a knife or an egg slicer and place them in a bowl. Add the garlic and lemon paste and mix. 6. Pour the olive oil, scatter the minced parsley and mix well but gently.............

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