Tahini za'atar egg salad | Recipe | A kitchen in Istanbul

Ingredients

• 4 eggs
• 50 g tahini
• 50 g Greek yoghurt
• 1 Tbsp extra virgin olive oil (plus extra to serve)
• 1 Tbsp lemon juice
• 1–2 Tbsp water
• 1 spring onions (green onions/scallions) (finely chopped (optional))
• 10 g flat-leaf parsley (Italian parsley) (finely chopped)
• 2–3 tsp za'atar
• 1 pinch pul biber (Aleppo pepper)
• salt and pepper