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Yogurt with Honey

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

  1. 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.

  2. 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.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsDessertMiddle EasternGingerHerbs & SpicesYogurtDairyBreakfastGluten FreeNut FreeVegetarianQuickEasyNo-CookRamadanCookbooks
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