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Athenian breakfast in its purest form. Thick strained yogurt, island honey, walnuts. Nothing to improve.
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ingredients
🥛 DAIRY
•
400g thick strained Greek yogurt (full-fat)
•
🍯 TOPPING
•
3–4 tbsp wildflower or thyme honey
•
½ cup walnuts, roughly broken
•
🌿 OPTIONAL
•
Pinch of cinnamon
•
Fresh fruit — figs, grapes, or pomegranate seeds
Athens
Greek Yogurt Honey Bowl
Thick yogurt with thyme honey and toasted walnuts.
Athenian breakfast in its purest form. Thick strained yogurt, island honey, walnuts. Nothing to improve.
Ingredients
🥛 DAIRY
— 400g thick strained Greek yogurt (full-fat)
🍯 TOPPING
— 3–4 tbsp wildflower or thyme honey
— ½ cup walnuts, roughly broken
🌿 OPTIONAL
— Pinch of cinnamon
— Fresh fruit — figs, grapes, or pomegranate seeds
Prep
🔪 PREP FIRST
— Drain any liquid from yogurt surface.
— Break walnuts roughly.
Method
STEP 1 — PLATE
— Spoon yogurt into bowls.
— Make a shallow well in the center.
STEP 2 — TOP
— Scatter walnuts.
— Pour honey generously into the well and over the walnuts.
STEP 3 — FINISH
— Optional: pinch of cinnamon.
— Optional: fresh fruit.
— Serve immediately.
— You're looking for:
— Yogurt thick enough to hold the honey on its surface
— Honey slowly sinking into the yogurt
— Walnuts catching the honey
Chef's Note: Full-fat yogurt only. Low-fat yogurt doesn't have the density or richness that makes this dish what it is.