📝 About This Recipe
A cornerstone of Greek hospitality, Yiaourti me Meli is a masterclass in the beauty of simplicity, combining the tangy creaminess of strained yogurt with the floral depth of Mediterranean honey. This dish celebrates the ancient relationship between Greek apiaries and mountain pastures, offering a dessert that is as healthful as it is indulgent. By lightly toasting the walnuts and using high-quality thyme honey, you elevate this humble snack into a sophisticated finale for any Hellenic feast.
🥗 Ingredients
The Yogurt Base
- 750 grams Full-fat Greek Yogurt (strained, 5% or 10% milkfat for best texture)
- 1/4 teaspoon Vanilla Bean Paste (optional, for a subtle aromatic lift)
The Honey and Nut Topping
- 1 cup Raw Walnuts (halves and large pieces)
- 1/2 cup Greek Thyme Honey (substitute with wildflower or orange blossom honey)
- 1/2 teaspoon Ground Cinnamon (plus extra for dusting)
- 1 pinch Sea Salt (to balance the sweetness)
- 1 teaspoon Unsalted Butter (to glaze the walnuts)
Optional Garnishes
- 4 sprigs Fresh Mint Leaves (for color contrast)
- 2 pieces Fresh Figs (quartered, when in season)
- 4 pieces Dried Apricots (thinly sliced)
- 1 teaspoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
Begin by selecting the finest Greek yogurt available; it should be thick enough to hold its shape on a spoon. Place the yogurt in a medium mixing bowl.
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2
If using vanilla bean paste, gently fold it into the yogurt using a silicone spatula. Do not over-mix, as you want to maintain the yogurt's thick, aerated structure.
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3
Place the yogurt back in the refrigerator while you prepare the nuts. It is best served chilled.
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4
Place a small dry skillet over medium-low heat. Add the walnut halves and toast for 3-4 minutes, tossing frequently until they smell fragrant and oils begin to surface.
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5
Add the teaspoon of butter to the skillet with the walnuts, stirring until melted and the nuts are evenly coated.
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6
Sprinkle the ground cinnamon and a tiny pinch of sea salt over the walnuts, stirring for another 30 seconds to wake up the spices.
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7
Remove the skillet from the heat immediately to prevent the nuts from burning. Transfer the toasted walnuts to a plate to cool slightly.
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8
If your honey is too thick to drizzle, place the honey jar in a bowl of warm water for a few minutes to loosen its consistency.
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9
Divide the chilled yogurt into four individual glass bowls or traditional terracotta dishes, creating a small well in the center of each with the back of a spoon.
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10
Generously scatter the toasted cinnamon walnuts over the top of each yogurt portion.
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11
Slowly drizzle 2 tablespoons of honey over each bowl, allowing it to pool in the center well and cascade down the sides of the yogurt peaks.
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12
Garnish with a final light dusting of cinnamon and a sprig of fresh mint or a quartered fig if desired.
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13
Serve immediately while the nuts are still slightly warm and the yogurt is cold for the perfect temperature contrast.
💡 Chef's Tips
Always use 'strained' Greek yogurt (standard yogurt is too watery for this dessert). Toasting the walnuts is essential; it removes the raw bitterness and adds a necessary crunch. Seek out Greek Thyme Honey for the most authentic flavor profile—it has a distinct herbal note. If you find the yogurt too tart, you can whisk in a tablespoon of heavy cream for extra richness. Avoid mixing the honey into the yogurt before serving; the visual drizzle is part of the cultural experience.
🍽️ Serving Suggestions
Pair with a small glass of chilled Vinsanto or a sweet Muscat wine. Serve alongside a cup of strong, hot Greek coffee (Ellinikos Kafes). Add a side of 'Spoon Sweets' (Glyka tou Koutaliou) like preserved sour cherries. Great as a light breakfast or a refreshing palate cleanser after a heavy lamb dinner. For a modern twist, serve in martini glasses for a dinner party presentation.