Chunks of mango and whole pistachios are layered with an orange blossom water-scented Greek-style yogurt and topped with fresh pomegranate.
If you read my last post, you will already have a fridge full of fresh and gorgeous homemade yogurt. And you may be wondering, now what the heck am I going to DO with all this yogurt?! Well, here’s what I did with about half of mine. I made lebneh.
Making your own yogurt may not be high on everyone’s to-do list the way it was on mine lately. You can buy perfectly lovely yogurt in the shops, and I’m not really sure homemade is proven to be healthier, so why bother?
Dear readers, I have decided, at long last and for no particular reason other than to liven up a dull Monday, to tell you about something that is such a staple in our fridge that it has its own place on the top shelf: Fetziki.
So, it seems my visit to Cyprus coincided with the end of mandarin season. They were everywhere I turned, and I wasn’t complaining. There’s just something special about that flavour – distinctive and refreshing – that kicks a boring old orange’s butt any day. On…
