Maidanosalata (Parsley Dip/Spread)

"An unusual 'meze'. Serve with pita crisps."
 
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Ready In:
15mins
Ingredients:
8
Yields:
1 1/2 cups
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ingredients

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directions

  • Dampen the stale bread with water, squeeze out the excess water and crumble.
  • Put the parsley and onion in the food processor and blend until smooth.
  • Add the bread and the egg yolk and continue to blend.
  • Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
  • Season to taste with salt and pepper.
  • Serve at room temperature or cool.

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Reviews

  1. What a wonderful surprise! I have now made this three times and EVERYONE loves it. I do use less olive oil--just a drizzle for me. And have gone with just lemon juice, no vinegar. I have made it with and without the egg yolk--it's delicious either way so I'll skip the egg yolk from now on. This is also a dip which invites endless variations--the addition of some cilantro or other herbs, spices--but the basic parsley dip is splendid. Thanks, Ev!
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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