Shelf 1742706010.01.lzzzzzzz

Ballı Yoğurt

Extract from Istanbul • By Rebecca Seal • Published by Hardie Grant Books


$ $ $ $ $
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10 mins

Yoghurt, Fruit and Honey
In Istanbul, every now and then you’ll come across a little store specialising
in delicious Turkish honey, with huge gold jars gleaming on the shelves,
honeycomb suspended in the amber liquid. Often they will also sell fresh
creamy Turkish yoghurt from the counter in front. A cup of this, drizzled
with intensely floral honey, makes a wonderful simple breakfast for commuters
on the way to work. At home, I like to add a handful of nuts and
seasonal fruit (the quantities don’t matter, it’s according to taste), a squeeze
of lemon and a few torn mint leaves, as well. In the winter, swap fresh fruit
for dried fruits (figs, berries or apple), kuru yemiş in Turkish, which are sold
loose from teetering pyramids on market stalls all over the city.

serves 1

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects »

© 2021 Rebecca Seal / Hardie Grant Books · Reproduced with permission. · Istanbul by Rebecca Seal (£25, Hardie Grant) photography: Steven Joyce
  • Step 1

    Place the fresh or dried fruit in a serving bowl or cup and scatter over the
    mint, if using. Spoon the yoghurt over the fruit and squeeze over a little
    lemon juice. Drizzle the honey on top and then scatter over the nuts. Eat
    straight away.

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