Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Breakfast
Servings: 2
Calories: 108 kcal
  • 1 litre low-fat plain yogurt
  • ¼ teaspoon salt
  • 80 g cup shelled pistachios
  • 1 tablespoon agrumato lemon oil or olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground sumac
  1. Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.

  2. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)

  3. To serve, top with pistachios, oil, parsley, lemon zest, and sumac.

  4. Agrumato lemon oil is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It's worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can't find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.

  5. The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty food shops and online.

Nutrition information
  1. Serving size: ¼-cup

  2. 5 g fat(2 g sat)

  3. 0 g fiber 

  4. 8 g carbohydrates 

  5. 7 g protein

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