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Ancient Dish

The dish is Turkic in origin and enjoyed all along the Silk Road from Mongolia to the Danuba River. It is documented in stories, verbal history and a number of books written in the 11th-15th centuries. It is still eaten today in modern Turkey. Though years were recorded differently then, stories linked to events place the recipe at about 4012 BCE.

It is a 'spread', normally placed on a slice of raw vegetable like turnip, squash or tomato, but available chunk of bread is OK. Traditionally, it was never eaten directly, but prepared and handed to another. This produced a bonding between strangers in a Caravansarai or trail camp.

When it was gifted to another they would say, (un-dotted vowel (i) are soft as in "itch" the special 'g' is semi-silent - a glottal catch as a quick 'ah-ah'

"ellınız sağalık" - 'may your hands be blessed'

You would reply,

"Affayet ölsϋn" - 'may it be conducive to your health'

The dish has many names, one of which is "Terıyalı gϋz" - 'olive oil eyes'

One reason for the dishes popularity is that the ingredients could be carried great distances without spoiling, the quickly prepared.

ITEMS:
Hard cooked eggs
Olives sliced into four pieces (don't use canned sliced)
Onions - I use scallions but tradition not specified
Olive Oil - but mayo is probably OK today
Dill Weed

METHOD: adjust relative quantities for amount needed

1) Peel and slice 6 eggs into large chunks - don't chop. A wire cutter cut twice at opposite directions works.

2) Slice black olives (three small to each egg) into large chunks as above.

3) Mince 4 scallions including some green, or equivalent amount of other onion (about 1/4 cup)

4) Combine ingredients loosely


5) Bond - either:
a) drizzle in olive oil and stir until ingredients stick together
b) add mayo one Tbs at a time and stir until a dry meshing is achieved - not smooth like modern egg salad.

6) add one tsp of Dill Weed and lightly stir

8) you can refrigerate for up to a week and safely leave out for many hours.

9) If you use raw veggies, keep them in water with a little lemon juice, then pat dry before use.

Enjoy