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Kiwi Yogurt with Mini Simit Grissini

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

It’s official, you guys!

My favorite flavor combo of this winter is kiwi, yoghurt and honey. As simple as that.

Seems like these three foods have been on my breakfast menu almost every day for weeks now. We’ve still got some lovely homegrown kiwi, because they keep so well during winter and they get better with time, sweeter and richer in flavor. I don’t wanna loose words on yogurt and honey, ‘cuz we all know they’re awesome!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

I like my breakfasts simple and fresh. Okay, I don’t always make the effort to prepare a super healthy breakfast, but I try 🙂 This recipe for sweet kiwi yogurt is definitely one of them.

What makes it so great are the little cute simit grissini that I’m serving with the sweet kiwi yogurt. They were inspired by my all time favorite Turkish street food – the simit bagels. You can get them on literally every corner of Turkey. I ate tons of them during my stay in Turkey and I never got bored of them. 

They look very similar to bagels, but are prepared like regular bread, with lots of sesame on top. And who doesn’t like sesame?!

So why not make a tiny version of them that can keep for weeks, so we can have it on hand whenever we feel like a snack 😀

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

Turkish people just like me are crazy about yogurt. The style of yogurt they eat is very similar to Greek style yogurt with a nice crust on top. Yep, that’s how I’d describe it. It sort of looks like mold, but it’s actually the most delicious part of yogurt. I had four other girls living in the appartment, so we had to carefully divide the crust in five. That’s how important it was to get the crust.

Oh yeah, you’re probably wondering why five girls shared one yogurt. It’s because they are so crazy about it, that the normal packaging is way bigger than I’ve ever seen in any other place 🙂 Like, waaaay bigger!

The recipe calls for Greek style yogurt, but if you can get hold of turkish style yogurt, even better! I can’t get it in Slovenia, therefore I’m using Greek style, which is also delicious 🙂

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

You know what, the best part of this breakfast/dessert is licking the decorated rim of the glass. I decorated it with honey and sesame, but then realised that it’s such a nice finish to lick that at the end. Not when you’re in company, obviously 😀

Finally, if you wanna check another recipe inspired by my stay in Turkey, check the Turkish Chicken Feast.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Kiwi Yogurt with Mini Simit Grissini
Serves 4
Print
Prep Time
30 min
Cook Time
12 min
Total Time
2 hr
Prep Time
30 min
Cook Time
12 min
Total Time
2 hr
Mini Simit Grissini
  1. 1 cup (130 g) all-purpose flour
  2. 1 tsp dry active yeast
  3. 1/3 cup warm water
  4. 2 TBSP olive oil
  5. 1/2 tsp ground coriander seeds
  6. 1/2 tsp ground carraway seeds
  7. 1/2 tsp salt
  8. 1 egg + 1 TBSP water for eggwash
  9. sesame for sprinkling
Kiwi Yogurt
  1. 8 small (or 6 big) kiwis
  2. 3 cups Greek style yogurt
  3. 4 TBSP honey
Instructions
  1. Mini Simit Grissini: Sift flour in a bowl and make a well in the middle. Add warm water and yeast to the well and mix together with a spoon along with a small amount of flour taken from the sides. Leave to rest for a couple of minutes, then add olive oil, ground coriander seeds, ground carraway seeds and salt.
  2. Using a spoon start mixing everthing together from the center, adding flour little by little. Once it gets hard to use a spoon, start incorporating the rest of the flour with your hands, then knead for a few more minutes to get a smooth, soft, but non-sticky dough.
  3. Lightly oil an airtight container (or a regular bowl, that you are going to cover with plastic foil), place the dough in and make sure all the sides of the dough are lightly oiled as well. Cover and leave in a warm place to rest for an hour.
  4. Preheat the oven to 200°C.
  5. After the dough has rested, gently knead it a couple of times, then roll it out to about 7mm thick. Cut 7mm wide and 8 cm long strips then fold the ends together to form a ring, pinching hard so it doesn't open while baking.
  6. In a small cup whisk together an egg and 1 TBSP of water and use the mixture to lightly cover the tops of the rings.
  7. Sprinkle with sesame seeds and bake for about 12 minutes or until they get golden at the top and the crust is hard.
  8. Place on a wire rack to cool.
  9. Kiwi Yogurt: Purée the kiwis in a blender. In another bowl whisk together Greek style yogurt and honey for a minute, until the honey is evenly spread and the mixture is light and fluffy.
  10. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame so it sticks to honey.
  11. Place kiwi purée on bottom of the serving glasses, add the yogurt mixture on top and serve with cooled mini simit grissini.
  12. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame.
Use Your Noodles https://www.useyournoodles.eu/
 This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!

Turkish Chicken Feast

Turkish Chicken Feast is a light and fresh dinner. Sumac covered soft chicken wings with a vibrant green salad with pomegranate and feta cheese and a yoghurt dip topped with pomegranate syrup. And done in less than 30 minutes!

Turkish Chicken with Salad and Yoghurt Dip

In my student years I lived in Turkey for four months. I made lots of close friends there and most of all I ate good. And a lot! Together with my friend Sanja I was writing a blog about our adventures there. You can find my blog here. It is in Slovenian, so sorry to all of you who can’t understand (Quick tip: Google can help you).

Tukish food is all about veggies and meat. My roomate was vegetarian and she had difficulties eating out. There is meat almost everywhere, not in huge amounts, but it is there. I am missing Turkish food so much, that I dedicated my Sunday lunch to Turkey. I’ve actually failed, because I haven’t made any excessively sweet dessert. I’m gonna leave that for another occasion.

This recipe is not a traditional Turkish meal, it was only inspired by some of the best Turkish ingredients.

Use Your Noodles - Turkish Chicken FeastTurkish Chicken with Salad and Yoghurt Dip

This is my Turkish chicken feast. Sumac covered chicken with a feta, pomegranate and baby leaf salad. Two most common types of meat you can find there are lamb and chicken. I’m using the delicious chicken wings. Turkish people like to eat yoghurt on the side of meat, so I’m going to do the same. But I’ll serve it a bit differently.

Sumac is a spice that comes from the berries of a bush that grows mostly in Mediteranean countries and is a typical spice in the Middle Easter cuisine. It is a bit sour, but very aromatic and fruity and can be used in many ways. In this recipe I’m gonna use it to marinate my chicken.

Other unusual ingredient is pomegranate syrup. It has two versions. A more purified syrup called Nar Ekşisi and a cheaper syrup called Nar Ekşili. I’m using Nar Ekşisi and love it! I highly recomend buying one or making one at home. Use it in a salad dressing, in meatballs, in yoghurt. So many choices. Let’s start cookin’!


Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Turkish Chicken Feast
Serves 4
Print
Total Time
30 min
Total Time
30 min
CHICKEN
  1. 20 top parts of chicken wings (~1 kg)
  2. 2 tsp sumac
  3. 1 tsp cayenne pepper
  4. 1 tsp black pepper
  5. 1 TBSP salt
  6. 4 cloves garlic
  7. 1/2 cup olive oil
DIP
  1. 200g Greek style yoghurt
  2. 1 TBSP pomegranate syrup
SALAD
  1. 4 handfuls mixed baby leaf salad (like lettuce, chard, rocket or any other)
  2. 1/2 cup pomegranate seeds
  3. 120g feta cheese
  4. 2 TBSP sunflower seeds
  5. zest of 1 lemon
DRESSING
  1. juice of 1/2 lemon
  2. 1/3 cup olive oil
  3. 1/4 tsp black pepper
  4. 1/2 tsp salt
  5. 2 TBSP dried or chopped fresh mint
Instructions
  1. Combine sumac, cayenne pepper, black pepper, salt, garlic and olive oil in a big bowl and add chicken wings. Rub the spices in and make sure you get it all around. If you have time, let it marinate in the fridge for half an hour, if not that's fine. Heat a large pan and add the chicken wings. You don't need to add any oil, there's oil on the chicken already.
  2. Turn the chicken every minute for about 15 to 20 minutes.
  3. Meanwhile combine lemon juce, olive oil, black pepper, salt and mint in a salad bowl.
  4. Don't forget to turn the chicken every minute.
  5. When chicken is done, move it to a serving plate and finnish your salad. Add the salad leaves to the dressing and mix well. Serve it on a plate and top with pomegranate seeds, feta cheese, sunflower seeds and grate lemon zest over.
  6. In another small bowl serve yoghurt and top it with pomegranate syrup. Mix just a little bit, to get the marbeling effect. Use it as a dip for the chicken.
Use Your Noodles https://www.useyournoodles.eu/

 

Turkish Chicken with Salad and Yoghurt Dip