Boiled Eggs with Tahini Yoghurt and Sumac Recipe
Australian Gourmet Traveller recipe for boiled eggs with tahini-yoghurt and sumac.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 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
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