Turkish Dessert with Yogurt, Honey and Dried Apricots Recipe
A simple dessert made from thick yogurt, honey and dried apricots is a quick sweet snack inspired by Turkish breakfasts and desserts. In Turkey, yogurt with honey and fruit appears both in the morning and after lunch instead of heavy cakes. Here, dried apricots give it a slightly caramel, fruity character.
This dessert combines the simplicity of everyday Turkish breakfasts with the elegance of a light restaurant-style dessert. Thick yogurt, aromatic honey and soft, stewed dried apricots create a rich, layered flavor without the need for baking or complicated techniques.
Chef's tips
Use the thickest, creamiest natural yogurt you can find – the texture of the dessert depends on it. If your honey has crystallized, gently warm it in a water bath so it becomes liquid again and easier to mix with the yogurt and fruit. Taste both the yogurt mixture and the apricot sauce and adjust the sweetness to your liking.
How to serve
Serve the dessert in transparent glasses so the layers of yogurt, fruit and nuts are clearly visible. Just before serving, sprinkle with a little extra cinnamon or add a drizzle of honey on top. It pairs well with strong black tea, Turkish coffee or unsweetened herbal tea.
Ingredients
- yogurt thick, natural - 500 g
- honey liquid - 3 tablespoons
- apricots dried - 120 g
- water - 80 ml
- walnuts shelled - 40 g
- cinnamon ground - 0.25 teaspoons
Preparation
- Cut the dried apricots into small pieces. Transfer them to a small saucepan, cover with water and cook over low heat for 4–5 minutes, until they soften and absorb most of the liquid. Set aside to cool.
- Roughly chop the walnuts. You can lightly toast them in a dry pan for 2–3 minutes, stirring, until they become fragrant, then leave to cool.
- In a bowl, mix the yogurt with half of the honey until smooth and lightly sweetened.
- Add the remaining honey and the cinnamon to the cooled apricots and mix to make a thick, slightly sticky sauce with pieces of fruit.
- Spoon a layer of yogurt into glasses or small bowls, then add some of the apricots with sauce and sprinkle with walnuts. Repeat the layers if the dishes are tall.
- You can serve the dessert immediately or chill it in the fridge for 30 minutes if you prefer a firmer yogurt.
Storage
Deser przechowuj w lodówce, najlepiej w przykrytych szklankach lub pojemniku. Jogurt może lekko puścić wodę, więc przed jedzeniem możesz delikatnie zamieszać wierzchnią warstwę.
