Yiaourti me meli – Greek yogurt with honey and nuts Recipe
Yiaourti me meli is a very simple yet iconic Greek dessert: thick yogurt drizzled with honey and sprinkled with nuts. In Greece it’s eaten both after lunch and for breakfast, especially on hot days when nobody feels like heavy cakes. It tastes like a small, sweet break after a meal – creamy, honeyed, and pleasantly crunchy.
In Greece this dessert is often served after a hearty lunch instead of a heavy cake, sometimes simply with thyme honey. In tavernas it’s also popular at breakfast, topped with fresh fruit or figs in syrup.
This dessert captures the essence of Greek simplicity: just a few good ingredients that together create something creamy, fragrant, and satisfying without any baking or complicated preparation.
Why this version works
- Toasted and completely cooled nuts have a stronger aroma and stay crunchy on top of the yogurt for a long time.
- Vanilla and cinnamon enhance the flavor of the honey without overshadowing the simplicity of the three main ingredients.
- Very thick yogurt holds the honey on the surface like a glaze, giving the dessert clearly defined, appetizing layers.
Chef's tips
Use the thickest Greek yogurt you can find – the higher the fat content, the creamier and more dessert‑like the result. Choose a flavorful honey, because its taste really defines the whole dish.
How to serve
Serve in small glass bowls or tumblers so the layers of yogurt, honey, and nuts are visible. For a more elegant version, finish with a drizzle of extra honey and a few whole nuts on top.
Substitutions
- You can replace Greek yogurt with Balkan yogurt, first strained through cheesecloth for 1–2 hours until thick.
- You can swap the walnuts and hazelnuts for pistachios or almonds, also briefly toasted in a dry pan.
Ingredients
- Greek yogurt thick, preferably 10% fat - 600 g
- honey runny, e.g. thyme or multifloral - 4 tablespoons
- walnuts roughly chopped - 60 g
- hazelnuts roughly chopped, optional - 40 g
- cinnamon optional, for sprinkling - 0.5 teaspoons
- vanilla extract, optional, for the yogurt - 0.5 teaspoons
Preparation
- Roughly chop the walnuts and hazelnuts with a knife. Toast them in a dry pan over medium heat for 3–4 minutes, stirring, until they start to smell intensely nutty and turn lightly golden at the edges.
- Immediately transfer the nuts to a plate in a single layer and leave to cool completely. After a few minutes touch them with your finger – they should feel cool, not lukewarm; this way they won’t soften the yogurt.
- Transfer the Greek yogurt to a bowl. Add the vanilla (extract or seeds) and gently mix with a spoon until the mixture is smooth and evenly creamy, with no streaks or air bubbles.
- Spoon the yogurt into 4 bowls or glasses, tapping the dish lightly on the counter to level the surface. Smooth the top with a spoon – an even surface will let the honey form a smooth, glossy layer.
- Drizzle 1 tablespoon of honey over each portion, in a thin stream or as a small “puddle” in the center. Watch to see if the honey stays on the surface – if it soaks in immediately, the yogurt is too thin.
- Sprinkle each portion with the cooled nuts and dust with a pinch of cinnamon. Serve at once, or chill for 15–20 minutes until the bowls feel distinctly cold to the touch and the honey thickens slightly.
Storage
No storage information available for this dish.
I love making this when I want something sweet but don’t feel like turning on the oven. It’s ready in minutes, feels light, and still gives that sense of a proper dessert.
