Boiled eggs with tahini-yoghurt and sumac


You'll need

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

Method

  • 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.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Piccolos of Champagne.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×