Food recipes
Turkish Yogurt With Sauteed Dried Fruits and Nuts
Turkish Yogurt With Sauteed Dried Fruits and Nuts Ingredients: yogurt, greek, plain, nonfat butter, without salt nuts, walnuts, english cherries, sweet, raw raisins, seeded nuts, hazelnuts or filberts nuts, almonds nu...
Turkish Yogurt With Sauteed Dried Fruits and Nuts
Ingredients:
yogurt, greek, plain, nonfat
butter, without salt
nuts, walnuts, english
cherries, sweet, raw
raisins, seeded
nuts, hazelnuts or filberts
nuts, almonds
nuts, pine nuts, dried
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
grapes, red or green (european type, such as thompson seedless), raw
spices, cinnamon, ground
nuts, pistachio nuts, raw
Directions:
Spoon half of the yogurt into 6 heatproof glasses.
In a large skillet, melt 3 tablespoons of the butter.
Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and saute over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges.
Stir in the tahini and 2 tablespoons of the molasses.
Spoon the mixture into the glasses; top with the remaining yogurt.
Melt the remaining butter in the skillet.
Stir in the remaining molasses and the cinnamon; drizzle over the yogurt.
Sprinkle on the pistachios and serve.
Ingredients:
yogurt, greek, plain, nonfat
butter, without salt
nuts, walnuts, english
cherries, sweet, raw
raisins, seeded
nuts, hazelnuts or filberts
nuts, almonds
nuts, pine nuts, dried
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
grapes, red or green (european type, such as thompson seedless), raw
spices, cinnamon, ground
nuts, pistachio nuts, raw
Directions:
Spoon half of the yogurt into 6 heatproof glasses.
In a large skillet, melt 3 tablespoons of the butter.
Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and saute over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges.
Stir in the tahini and 2 tablespoons of the molasses.
Spoon the mixture into the glasses; top with the remaining yogurt.
Melt the remaining butter in the skillet.
Stir in the remaining molasses and the cinnamon; drizzle over the yogurt.
Sprinkle on the pistachios and serve.