The simplest and perhaps most Greek dessert there is: thick, cold yoghurt with syrupy honey and toasted walnuts. On the table in three minutes, welcome even after the heaviest meal, and the fixed finale in every taverna. The quality of the honey makes THE difference here.
Yiaourti me meli (Greek yoghurt with honey)
Yiaourti me meli (Greek yoghurt with honey)
Method
01
Toast the walnuts
Toast the walnuts for 3–4 min in a dry frying pan over a medium heat until fragrant. Leave to cool.
02
Assemble
Divide the cold yoghurt between four small bowls. Spoon the honey generously over the top and sprinkle with the walnuts and, if you like, a pinch of cinnamon.
03
Serve
Serve immediately, well chilled.
Tips & notes
Use genuine Greek (strained) yoghurt with 10% fat; low-fat yoghurt lacks the creamy fullness that carries this dessert. Want to make it something special? Briefly caramelise the walnuts with a spoonful of honey in the pan and leave them to harden on baking parchment. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the walnuts with almonds or pistachios.
- Add fresh thyme honey instead of ordinary honey for a more authentic Greek flavour.
Contains:
Milk
Tree nuts
Serve with
| Calories | 320 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 26 g |
| Fat | 19 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
