Persimmon with Yogurt
Breakfasts • Mediterranean
Description
If you don't like a thick texture very much, you can simply use yogurt or strain it for a shorter time.
Ingredients
- Persimmon 2 pieces
- Natural Yogurt 20 oz
- Walnuts to taste
- Honey to taste
Step-by-Step Guide
Step 1
Place the 'Korolek' persimmons in the freezer overnight.
Step 2
Transfer the yogurt to cheesecloth and hang it to drain for about 8–9 hours.
Step 3
In the morning, the yogurt will turn into a soft cheese similar to labneh. Transfer it to a plate.
Step 4
Remove the persimmons from the freezer, let them thaw, slice them while peeling the skin, and arrange them beautifully on the yogurt. Drizzle with honey and sprinkle with walnuts.
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