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Breakfast

Yiaourti me Meli kai Karydia

The Quirky Foodster Team

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Ingredients

  • 500 g (2 cups) full-fat strained Greek yogurt
  • 60 g (3 tbsp) Greek honey (thyme or pine)
  • 40 g (1/3 cup) walnut halves, roughly chopped
  • 1 pinch (1 pinch) ground cinnamon (optional)

Method

  1. Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant, if desired.
  2. Spoon the strained yogurt into serving bowls.
  3. Drizzle generously with honey.
  4. Scatter chopped walnuts over the top.
  5. Dust with a pinch of cinnamon if using, and serve immediately.

Introduction: Thick strained Greek yogurt drizzled with honey and walnuts is one of the simplest and oldest breakfast pairings in Greece, rooted in a pastoral tradition of sheep and goat dairy and mountain honey.

Cultural Background: Thick strained Greek yogurt drizzled with honey and walnuts is one of the simplest and oldest breakfast pairings in Greece, rooted in a pastoral tradition of sheep and goat dairy and mountain honey.

Tips: Use the thickest strained yogurt available for the most authentic texture. Thyme honey from Crete gives the most traditional flavor.

Variations: Some regions add fresh figs or pomegranate seeds; a vegan version uses thick coconut yogurt in place of dairy.

Storage: Best assembled fresh; yogurt keeps refrigerated for up to 5 days, honey and walnuts indefinitely at room temperature.

Reheating: Not applicable — served cold.

Nutrition: Approx. 280 kcal, 14 g protein, 15 g fat, 22 g carbohydrate per serving.

FAQs:

Q: Which honey is best?

A: Thyme honey from Crete or pine honey from Evia are the most traditional choices.

Q: Can I use low-fat yogurt?

A: Yes, though the texture and richness won't be as authentic.

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