"The longer you soak the eggs in the tea, the better your tokhme morgh shabāti will taste."

"Fried zucchini and eggplant, tokhmemorgh shabbati (hardboiled eggs), different kookoos (egg frittatas), fresh sangak bread and sabzi khordan (fresh herbs) were all on the table no matter how many other dishes were prepared." (Sephardic Heritage Cookbook: Ottoman, Persian, Moroccan, Egyptian Recipes and More by Sephardic Temple Or Chadash Sisterhood)