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.