Yemeni-inspired honey yogurt

A chilled yogurt-and-honey dessert inspired by Yemeni honey, topped with walnuts and cardamom; not claimed as a traditional named dish.

10 min preparation + 20 min chilling · Total: 30 min · 4 servings

Ingredients

• 400 g plain pasteurized yogurt — milk allergen; keep chilled
• 80 g honey — not for infants under 12 months
• 40 g shelled walnuts — tree-nut allergen; chop before use
• 0.3 tsp ground cardamom — ground; measure ¼ tsp

Instructions

1. Measure the ingredients

   Measure 400 g plain pasteurized yogurt, 80 g honey, 40 g shelled walnuts and ¼ tsp ground cardamom. Keep the yogurt refrigerated until needed. This dessert is not cooked.

2. Chop the walnuts

   Chop the walnuts and reserve them for topping. Stir the cardamom to loosen any clumps. Use clean utensils and check that the walnuts are fresh, not rancid.

3. Mix yogurt, honey and cardamom

   In a bowl, stir the yogurt with 40 g of the honey and all the cardamom until evenly combined. Reserve the other 40 g honey for serving.

4. Chill the mixture

   Cover and chill the yogurt mixture for 20 minutes. Keep it at 4°C or colder; the timer is for chilling, not cooking.

   Chill yogurt mixture: 1200 seconds

5. Portion and top

   Divide the chilled yogurt among four bowls. Drizzle with the reserved 40 g honey and scatter the 40 g chopped walnuts over the top.

6. Check and note allergens

   Check that the yogurt is cold and smooth, the honey is evenly divided, and the nuts are crisp. No heat or doneness test is needed. Contains milk and walnuts; never serve honey to an infant under 12 months.

   Yogurt cold and smooth; walnuts crisp.

7. Serve and store cold

   Serve cold. Cover and refrigerate leftovers promptly at 4°C or colder, within 2 hours of removal from the refrigerator. Eat within 24 hours; do not reheat.

Tips

• Add the walnuts just before serving so they stay crisp.

Common mistakes

• Do not heat the yogurt or honey; heat can split the yogurt and is unnecessary.

Substitutions

• For a nut-free version, omit the walnuts; check the remaining ingredient labels for cross-contact.

Storage

Refrigerate covered at 4°C or colder and eat within 24 hours; do not leave at room temperature for more than 2 hours.

Reheating

Serve cold; do not reheat.

About this recipe

Yemen is noted for its honey, and yogurt with Yemeni honey is a documented personal breakfast pairing. This walnut-and-cardamom bowl is a modern Yemeni-inspired interpretation, not a named traditional dessert.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.