Our Turkish Eggs: Poached Eggs with Garlic Yoghurt and Spiced Butter<\/strong><\/p>\n Serves 4 The combination of warm spiced butter and cold yoghurt with a poached egg is indulgent and perfect, only made better by smearing it on crunchy buttered sourdough toast. This recipe is essentially a hybrid of our two favourite versions of this dish \u2013 Peter Gordon\u2019s Turkish Eggs and the \u00c7ilbir Eggs from Honey Bones Caf\u00e9 in Grey Lynn. The unique nutty flavour of the butter as it begins to brown makes this a knockout breakfast dish.<\/p>\n For the garlic yoghurt<\/b><\/p>\n 250g (1 cup) plain yoghurt, at room temperature For the spiced butter<\/b><\/p>\n 50g butter For the eggs<\/strong><\/p>\n 8 eggs To serve<\/b><\/p>\n 1-2 slices toasted sourdough per person Bring a large pot of water to the boil for poaching the eggs.\u00a0In a small bowl, mix the yoghurt, lemon juice and garlic. Season and set aside.\u00a0Heat the butter in a small pan over a medium heat. When the butter starts to foam add the spices. Keep swirling the pan for 30 seconds. Remove from the heat and set aside.\u00a0Divide the yoghurt among 4 warmed, small bowls.\u00a0<\/p>\n Add the vinegar to the poaching water. Drop the eggs into the boiling water and reduce the heat to medium. Simmer the eggs for around 4 minutes, depending on the size of the eggs, until the whites are set and the yolk is soft.\u00a0<\/p>\n Put 2 drained eggs into each bowl. Give the butter a good stir and spoon over the top. Scatter with the herbs and serve with toast on the side.<\/p>\n Makes about 65g (2\/3 cup)<\/strong> Za\u2019atar is an essential Middle Eastern sprinkle which we cook with, like a flavoured salt. Each region has a signature recipe and flavour, but it always has a base of dried herbs, sesame seeds, sumac and salt. It\u2019s the ultimate seasoning and is delicious on fresh tomatoes.<\/p>\n 3 tbsp sesame seeds, toasted Mix all ingredients in a small bowl to combine. Store in an airtight container for 2 months.<\/p>\n Makes 12 cookies<\/strong> Kirsty\u2019s mother taught her how to toast nuts in a small pan until the shells were released when she was a child. When the nuts cooled, she would rub them between her palms, then take the dish outside and blow the shells away. This memory formed the basis for this recipe which we called a \u2018grown up cookie\u2019 in recipe development due to its mix of milk and dark chocolate and the inclusion of cinnamon and cardamom.<\/p>\n We love a cookie that is crunchy at the edges and soft in the centre, and after many iterations we think this recipe cracks it every time.<\/p>\n 120g butter Line a baking tray with greaseproof paper.<\/p>\n In a saucepan melt the butter over a medium heat for 5 minutes until the butter turns a deep amber colour and develops a nutty aroma. This happens quickly so stay next to the stove. Set aside to cool.<\/p>\n Mix together the flour, spices, baking soda and salt. Set aside.<\/p>\n Prepare the chocolate. Leave the chocolate as a block. Slice lengthways by shaving the blocks of chocolate using the whole length of the knife. Chop the shavings into \u00bd cm pieces. Set aside.<\/p>\n Using a cake mixer with the whisk attachment whisk the butter, brown sugar and caster sugar for 2 minutes until a smooth paste forms. Add the egg and vanilla extract. Whisk for 1 minute until combined. With a large spoon fold in the dry ingredients until just combined. Do not overmix. Stir in the chopped hazelnuts, milk and dark chocolate.<\/p>\n Roll the mixture into 12 balls using the palms of your hands. Each cookie will weigh approximately 55g. Slightly flatten with a fork. Chill in the fridge for at least 30 minutes.<\/p>\n Preheat the oven to 170\u00b0C.<\/p>\n Sprinkle each cookie with sea salt. Bake for 12 minutes until golden and crispy at the edges. Allow the cookies to cool slightly on the tray to set before transferring to a wire rack.<\/p>\n
Prep time: 10 minutes
Cook time: 10 minutes<\/b><\/p>\n
\u00bd lemon, juiced
2 small garlic cloves, peeled and crushed<\/p>\n
2 tsp sumac
2 tsp Aleppo chilli
2 tsp Zingy Za\u2019atar<\/p>\n
1 tbsp white vinegar<\/p>\n
Chopped flat leaf parsley or dill fronds<\/p>\nFatimas\u2019 Turkish Eggs. (Photo: Vanessa Wu).
\nZingy Za\u2019atar<\/b><\/p>\n
Prep time: 15 minutes<\/strong><\/p>\n
1 tbsp sumac
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp dried marjoram
1 tsp flaky sea salt<\/p>\nThe cover of the Fatimas cookbook, by Kirsty Senior and Sophie Gilmour, with photography by Vanessa Wu. Published by Beatnik.
\nChocolate Hazelnut Cookies<\/p>\n
Prep time: 25 minutes<\/strong>
Cook time: 12 minutes<\/strong><\/p>\n
160g (1\u00bc cup) flour
\u00bc tsp ground cinnamon
\u00bc tsp ground cardamom
\u00bd tsp baking soda
pinch salt
80g (\u00bd cup) brown sugar
70g (\u2153 cup) caster sugar
1 large egg
1 tsp vanilla extract
50g hazelnuts, toasted, skinned and chopped
60g Whittaker\u2019s milk chocolate
60g Whittaker\u2019s dark chocolate
Sea salt<\/p>\nFatimas\u2019 chocolate and hazelnut cookies. (Photo: Vanessa Wu).<\/p>\n