Turkish cuisine · Breakfast & Eggs

Strained Yogurt and Honey

Firm strained yogurt with blossom honey and toasted walnuts, part of the serpme breakfast spread.

Ingredients · for 2 servings

• 500 g yogurt (10%)
• 1/2 tsp salt
• 80 g walnuts
• 4 tbsp blossom honey
• 1 tsp cinnamon powder
• 2 slices white bread

Instructions

1. Stir the salt into the yogurt, pour into a sieve lined with a kitchen towel and let drain over a bowl in the fridge for at least 4 hrs., preferably overnight.
2. The next morning, lift the drained yogurt out of the towel – it is now spreadable and has lost about a third of its weight.
3. Coarsely chop the walnuts and toast in a dry pan over medium heat for 2–3 min. until fragrant and lightly crackling; tip immediately onto a plate so they don't brown further.
4. Spread the yogurt with the back of a spoon into two shallow bowls, shaping a wide hollow to hold the honey.
5. Slowly pour the honey into the hollows so it stays put and doesn't sink in right away.
6. Sprinkle with the warm walnuts, add a pinch of cinnamon and serve immediately for breakfast with toasted white bread.