Yoghurt, fruit and honey

Yoghurt, fruit and honey

Ballı yoğurt

By
From
Istanbul
Serves
1
Photographer
Steven Joyce

In Istanbul, every now and then you’ll come across a little store specialising in delicious Turkish honey, with huge gold jars gleaming on the shelves, honeycomb suspended in the amber liquid. Often they will also sell fresh creamy Turkish yoghurt from the counter in front. A cup of this, drizzled with intensely floral honey, makes a wonderful simple breakfast for commuters on the way to work. At home, I like to add a handful of nuts and seasonal fruit (the quantities don’t matter, it’s according to taste), a squeeze of lemon and a few torn mint leaves, as well. In the winter, swap fresh fruit for dried fruits (figs, berries or apple), kuru yemiş in Turkish, which are sold loose from teetering pyramids on market stalls all over the city.

Ingredients

Quantity Ingredient
handful fresh fruit (such as figs, melon, apple, pear, grapes, pomegranate, plums, peaches), cut into bite-sized pieces
or small handful dried fruit
3-4 mint leaves, roughly torn, (optional)
75ml plain turkish or greek-style yoghurt
freshly squeezed lemon juice, to taste
2 tablespoons clear honey
small handful unsalted pistachios, hazelnuts or flaked almonds, or a mixture of all three

Method

  1. Place the fresh or dried fruit in a serving bowl or cup and scatter over the mint, if using. Spoon the yoghurt over the fruit and squeeze over a little lemon juice. Drizzle the honey on top and then scatter over the nuts. Eat straight away.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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