Share this recipe

Greek yogurt with honey and walnuts

Name: Greek yogurt with honey and walnuts
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Cuisine: Greek
Ingredients: 400 g Greek yogurt (full fat, strained); 40 g walnuts; 3 tbsp thyme honey; 1 pinch ground cinnamon; 2 fresh figs

Thick yogurt, thyme honey and toasted walnuts (γιαούρτι με μέλι)

This is the dessert Greek tavernas bring out on the house at the end of a meal, and a common breakfast in homes and hotels from Crete to Corfu. Thick strained yogurt, ideally the sheep's-milk kind with a skin on top, is drizzled with dark thyme honey and scattered with walnuts. Simple as it is, the details matter: rich yogurt, good honey and nuts toasted just before serving. Add fresh figs or a spoon of quince preserve if you have them. Chef's tip: warm the honey for a few seconds so it runs in ribbons; cold honey is the common mistake and just sits in a blob.

Prep: 5 min
Cook: 3 min
Difficulty: Easy
Serves: 2
Per serving: 380 kcal

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves2

14 oz Greek yogurt (full fat, strained)chilled
1 ⅜ oz walnutsroughly broken
3 tbsp thyme honey
1 pinch ground cinnamon (optional)
2 fresh figs (optional)quartered

Shop this recipe on Amazon

Spices & pantry: untick what you have

CinnamonMcCormick Ground Cinnamon, Non GMO, 2.37 oz

Add 1 item to Amazon cart

Search Amazon for the rest

Fresh ingredients (1)

greek yogurt

Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.

Method

0/4 done

Step 1: Toast 1 ⅜ oz walnuts in a dry frying pan over a medium heat for 2–3 minutes, shaking the pan, until they smell toasty and darken slightly.
3 min
Step 2: Spoon 14 oz Greek yogurt (full fat, strained) into two bowls and make a hollow in the top of each.
Step 3: Warm 3 tbsp thyme honey for 10 seconds in the microwave or by standing the jar in hot water, then drizzle it over the yogurt.
Step 4: Scatter with the walnuts, 1 pinch ground cinnamon and 2 fresh figs, and eat straight away.

Nutrition per serving

Calories: 380 kcal
Protein: 18 g
Carbs: 32 g
Fat: 21 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does greek yogurt with honey and walnuts take?: About 8 minutes in total: 5 minutes to prepare and 3 minutes to cook.
How many people does it serve?: 2 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of greek yogurt (full fat, strained)?: Sour cream or buttermilk, same amount.
What can I use instead of walnuts?: Pecans or chocolate chips, same amount.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Kartoshka cakeCocoa and cake crumb truffles

Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.

30 min

Russian Desserts

by KrazyBadal 3 views

Greek village salad

A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.

15 min

Greek Salads

by KrazyBadal 2 views

Undu walaluFried urad dal rings in treacle

Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.

70 min