refrigerator? Wondering what to do with them?
we’ve posted in the past – Teereet (Tirit) and Armenian Potato-Egg Salad. So…go to your fridge, and get cracking!
|Teereet: A Kalajian family favorite!|
Teereet (Tirit): an Easter-time treat
Technically, you’re supposed to eat Teereet the Saturday night before Easter, but it tastes just as good afterwards, too!
6 to 8 hard-cooked eggs, peeled, and 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.
or fresh lemon juice with the olive oil.)