Turkish Yogurt With Sauted Dried Fruits And Nuts Recipes

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TURKISH YOGURT WITH CUCUMBERS AND HERBS (CACıK)



Turkish Yogurt With Cucumbers and Herbs (Cacık) image

Cacık is a cold, crunchy, refreshing yogurt side dish that goes well with grilled meats. If you like tzatziki, you'll love making easy Turkish cacik.

Provided by Elizabeth Taviloglu

Categories     Sauce     Condiment

Time 15m

Yield 4

Number Of Ingredients 11

18 oz/500 g yogurt (plain)
1 tbsp. extra-virgin olive oil
1 cup cold water
2 to 3 cucumbers (peeled and finely diced)
Optional: 1 to 3 cloves garlic (finely chopped, or 1 to 2 tsp. garlic powder)
1 tsp. salt (more or less to taste)
1/2 tsp. pepper
1/2 tsp. oregano (dried)
Optional: 1/4 tsp. hot red pepper flakes (or sweet paprika)
Garnish: 1/4 cup dill weed (fresh, finely chopped or 1 tsp. dried dill weed)
Garnish: 1/4 cup mint leaves (fresh, finely chopped or 1/2 tsp. dried mint)

Steps:

  • First, whisk the yogurt and olive oil together to make a smooth mixture. Gradually whisk in the water until you get the consistency you want. Some prefer their 'cacık' watery while some like it thick. It's completely up to you.
  • Next add the cucumbers, garlic, and spices and mix thoroughly until smooth. Adjust the spices to your taste.
  • It is best to refrigerate your 'cacık' for a few hours before serving. Serve your ice-cold 'cacık' in small, decorative bowls. Drizzle a little bit of olive oil in the center of each one. Garnish each with a small sprig of fresh mint or dill weed.

Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 675 mg, Sugar 11 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

YOGURT BARS WITH FRUIT & NUTS



YOGURT BARS With FRUIT & NUTS image

Creamy, velvety and with the added toppings, these bars make a great snack! You can enjoy them frozen or chilled... VIDEO https://www.youtube.com/watch?v=q2Il5uaW7ts

Provided by CLUBFOODY

Categories     < 30 Mins

Time 20m

Yield 9 bars

Number Of Ingredients 8

1/2 cup heavy cream, divided
1 (1 ounce) packet unflavored gelatin
2 cups vanilla yogurt
1 cup sweetened condensed milk
1 tablespoon orange zest
1/4 cup sunflower seeds
1/4 cup pistachios, shelled and chopped
1/4 cup dried cranberries

Steps:

  • In a small bowl, combine ¼ cup heavy cream with gelatin; stir to incorporate. In a small saucepan over medium-high heat, pour in the other ¼ cup heavy cream and when it gets hot but not boiling, add the gelatin mixture. Turn off the heat and whisk for a couple minutes. Remove from the heat and transfer into a large measuring cup.
  • When cool off, add yogurt, condensed milk and orange zest; whisk until well blended. Place a silicone mold over a baking sheet lined with a silicone mat. Pour yogurt mixture in each mold - if don't have one, use a baking dish.
  • Sprinkle on sunflower seeds evenly followed with pistachios and finally cranberries. Transfer to the fridge for 4 hours or the freezer for 2 hours. Makes 9 bars.

Nutrition Facts : Calories 242.2, Fat 13.2, SaturatedFat 6.4, Cholesterol 36.8, Sodium 79.8, Carbohydrate 23.6, Fiber 0.9, Sugar 21.5, Protein 9

YOGURT WITH FRUIT AND NUTS



Yogurt with Fruit and Nuts image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

1/2 cup plain yogurt
1/3 cup apple, banana, or pear, chopped
2 tablespoons walnuts, or almonds
Honey

Steps:

  • Combine plain yogurt with chopped apple, banana, or pear. Sprinkle with walnuts or almonds, and drizzle with a little honey.

TURKISH YOGURT WITH SAUTéED DRIED FRUITS AND NUTS



Turkish Yogurt With Sautéed Dried Fruits and Nuts image

POSTED FOR RAMADAN TAG This popular mid-Anatolian family dessert is made with yogurt and walnuts and whatever else is at hand. Musa has embellished it by sautéeing walnuts, hazelnuts and dried mulberries or sour cherries in a French-inspired browned butter, but he still respects the recipe's homey quality. Recipe by Musa Dagdeviren on http://www.foodandwine.com NOTE: Grape molasses is available at Middle Eastern markets.

Provided by UmmBinat

Categories     Dessert

Time 2h30m

Yield 6 glasses, 6 serving(s)

Number Of Ingredients 12

3 cups thick yogurt
5 tablespoons unsalted butter
1/2 cup walnuts
3 tablespoons dried mulberries or 3 tablespoons sour cherries
3 tablespoons raisins
1 tablespoon hazelnuts
1 tablespoon blanched almond, coarsely chopped
1 tablespoon pine nuts
3 tablespoons tahini, at room temperature
3 tablespoons grape molasses
1 pinch cinnamon
1 tablespoon chopped pistachios

Steps:

  • 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 sauté 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.

Nutrition Facts : Calories 343.8, Fat 26.7, SaturatedFat 10, Cholesterol 41.4, Sodium 68.1, Carbohydrate 21.5, Fiber 2, Sugar 14.7, Protein 8.3

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  • 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 sauté 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.
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