Middle Eastern Scotch eggs with tahini yoghurt recipe | Gourmet Traveller

Ingredients

• 9 eggs, at room temperature, 1 lightly beaten
• 2 tbsp olive oil
• ½ Spanish onion, finely chopped
• 1 garlic clove, finely chopped
• 850 gm minced lamb
• 50 gm fine burghul, soaked in cold water for 20 minutes
• 2 tbsp each finely chopped fresh coriander and mint
• 2 tsp each ground cumin and ground coriander
• 1 tsp ground chilli
• ½ tsp dried mint
• Finely grated rind of 1 lemon
• For dusting: plain flour
• For deep-frying: vegetable oil
• 100 gm fine fresh white breadcrumbs
• To serve: lemon wedges
• Tahini yoghurt
• 250 gm thick plain yoghurt
• 50 gm hulled tahini
• 1½ tbsp extra-virgin olive oil
• Juice of 1 lemon, or to taste
• To serve: sumac