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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


  • 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
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At A Glance

  • Serves 8 people

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Piccolos of Champagne.

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