Turkish Yoghurt Dessert Cups with Honey and Pistachios
Why this recipe works
- Fast to assemble: The yoghurt base comes together in minutes, with only a brief chill needed before serving.
- Clean, balanced flavour: Honey sweetens the yoghurt while lemon zest and juice keep the dessert bright rather than heavy.
- Creamy with crunch: Toasted pistachios add fragrance and texture against the smooth, cool yoghurt.
Get the most out of this recipe
Ingredient notes
- Use thick yoghurt: Greek-style or strained yoghurt gives the cups enough body to hold neatly in the glass.
- Add lemon gradually: A little lemon brightens the honeyed yoghurt; too much can make the dessert taste sharp.
- Toast the pistachios: Brief toasting deepens their nuttiness and makes the topping more aromatic.
Make-ahead tips
- Prepare the yoghurt base ahead: The sweetened yoghurt can be spooned into glasses and kept covered in the fridge before serving.
- Keep the topping separate: Add the pistachios and cinnamon just before serving so the nuts stay crisp.
Serving ideas
- Finish simply: A light dusting of cinnamon and a few extra chopped pistachios keep the presentation clean and fragrant.
- Serve after rich food: The chilled yoghurt and citrus make this a refreshing finish after grilled meats, rice dishes or meze-style meals.
Equipment you'll need
Ingredients
Instructions
- Toast the pistachios in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until fragrant and lightly coloured. Tip onto a plate to cool, then roughly chop.
- In a mixing bowl, whisk the greek yogurt with the honey and vanilla extract until smooth. Finely zest the lemon into the bowl, then squeeze in a little juice and whisk again to taste.
- Spoon the yoghurt mixture into 4 small glasses. Chill for 5 minutes so it firms slightly and tastes refreshing.
- Top each cup with the toasted pistachios and finish with a light sprinkle of ground cinnamon. Serve straight from the fridge.
Recipe notes
Tips
- For neat layers, spoon the yoghurt into a piping bag (or a freezer bag with the corner snipped) and pipe it into the glasses.
- Add the lemon juice gradually; a small squeeze brightens the flavour without making the yoghurt too sharp.
- If serving to young children, use a mild honey and keep the cinnamon to a light dusting.
Substitutions
- Replace Pistachios with Almonds for a similar crunch and a slightly sweeter, marzipan-like flavour.
- Replace Honey with Maple syrup for a different sweetness and a lighter finish.
- Replace Lemon with Orange for a softer citrus note.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge for up to 2 days. Add the pistachios and cinnamon just before serving so the topping stays crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 15min (10min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Milk Pistachios Tree nuts
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