Boiled eggs with tahini-yoghurt and sumac

AT A GLANCE

  • Serves 8 people

  • 9 eggs, at room temperature
  • 250 gm thick plain yoghurt
  • 100 gm hulled tahini
  • Juice of 1 lemon
  • 1 garlic clove, finely chopped
  • 70 ml extra-virgin olive oil
  • To serve: sumac
01   Cook eggs in a saucepan of boiling water until medium-boiled (8 minutes), drain, cool under cold running water and refrigerate until required. Stir yoghurt, tahini, lemon juice and garlic in a container to combine. Stir in oil and 40ml hot water, season to taste and refrigerate until required. Peel and halve eggs and serve with tahini-yoghurt and sumac.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES AND ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR, EMMA KNOWLES AND ALICE STOREY

Drinking Suggestion:

PICCOLOS OF CHAMPAGNE. , suggested by MAX ALLEN

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