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Cooking Time
25 min.
Serves
4
Difficulty
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About This Recipe
Dalgu – a green salad with eggs – came to us from Dagestani, more precisely Lak cuisine. Traditionally, this salad was made in the spring, adding all sorts of available greens and the essential green onions. Young nettle and goosefoot were often used in the salad. We suggest preparing Dalgu with spinach, cilantro, and mint, which are available all year round. Use some of the eggs for the salad dressing and the rest for garnishing. Sour cream in the dressing can be replaced with another thick fermented dairy product, such as matsoni.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 8
Serves:
Spinach - 150 g
Spearmint - 5 bunch
cilantro - 5 bunch
Green onion - 50 g
Eggs - 5 pcs.
Sour cream with fat content from 20% - 5 tbsp
Salt - to taste
Salt, freshly ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
42г
🍚
Carbohydrates
57г
🥩
Protein
53г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Pour cold water over the eggs, bring to a boil and cook over medium heat for 7 minutes. Cool in cold water and remove shells.
Step 2
Separate the cilantro and mint leaves from the stems. Remove tough spinach stems. Finely chop all the greens and place in a bowl.
Step 3
Cut two eggs into quarters. Divide the remaining eggs into yolks and whites. Cut the whites into small cubes. Mash the yolks with a fork, mix with sour cream and egg whites, salt and season with pepper.
Step 4
Place the resulting dressing in a bowl with herbs and mix gently. Place the salad on a plate, garnish with quartered eggs, pepper and serve immediately.
Enjoy your meal!
Follow the instructions step by step