Yogurt with Honey

Name: Yogurt with Honey
Yield: serves 2
Ingredients: 1 1/4 inches fresh gingerroot (optional); 1 1/4 cups plain whole-milk or thick Greek-style drained yogurt; 1 1/2 tablespoons honey, or more to taste

December 9, 2011

Yogurt with honey is eaten for breakfast and as a dessert. Choose a scented honey. Adding ginger is unusual but delicious.

Recipe information

Yield
serves 2

Ingredients

1 1/4 inches fresh gingerroot (optional)

1 1/4 cups plain whole-milk or thick Greek-style drained yogurt

1 1/2 tablespoons honey, or more to taste

Preparation

Step 1
Peel and grate the ginger, or cut it into pieces and press them in a garlic press to extract the juice over the yogurt, if you like. Add the honey and stir.
Variations
Step 2
Yogurt with rose-petal jam, which you’ll find in Middle Eastern stores, makes a simple and delicious dessert.
Step 3
Fruit preserves such as quince, apricot, or sour-cherry may be used instead of honey.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsDessert Middle Eastern Ginger Herbs & Spices Yogurt Dairy Breakfast Gluten Free Nut Free Vegetarian Quick Easy No-Cook Ramadan Cookbooks

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