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Boiled eggs with tahini-yoghurt and sumac

Australian Gourmet Traveller recipe for boiled eggs with tahini-yoghurt and sumac.

By Alice Storey & Emma Knowles
  • 10 mins preparation
  • 10 mins cooking plus cooling
  • Serves 8
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Boiled eggs with tahini-yoghurt and sumac


  • 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


  • 1
    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 .
Drink Suggestion: Piccolos of Champagne. Drink suggestion by Max Allen

  • undefined: Alice Storey & Emma Knowles