Since I bought Jerusalem a few months ago, I am in a kind of oriental cooking phase. Not that I have already cooked that many recipes from the book, but I am inspired …
The last few days it was so incredibly hot that I had no desire for hot meals at all. Instead, I froze like a champ: pureed fruit, (freshly homemade) elderflower syrup, ice cubes of course. Also I bought a whole bucket refreshing Greek yoghurt, so that with time this – as simple as delicious – yoghurt recipe (If you want to call it a recipe, cause it’s so easy) has developed (If you want to call it a recipe, cause it’s so easy) – inspired by the ingredients of the Arab-Jewish cuisine: Sweet, tart and fresh!
Oriental yoghurt dessert (1p.)
3 tablespoons greek yoghurt, 1-2 teaspoons tahini, 1 teaspoon honey, 1 tablespoon pomegranate seeds, 1 tablespoon almond flakes [optional: just a bit of pomegranate syrup]
Roast almonds in a hot pan without fat (I made some more ahead and store it in a jar, so I always have some roasted almonds at hand). Stir yogurt with tahini and honey until smooth. Top with pomegranate seeds and roasted almond flakes. That’s it!