For an exotic dessert, try this Middle Eastern brittle served over yogurt.

Martha Stewart Living, December/January 1996



Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place yogurt in a sieve lined with cheesecloth, and set over a medium bowl; wrap ends of cheesecloth over yogurt, place a weight such as a few soup cans on top, and drain in refrigerator 15 minutes.

  • Combine sesame and pumpkin seeds with nuts; set aside. Oil a 9-by-13-inch pan; set aside. Pour 1/2 cup honey into a saucepan; sprinkle with sugar. Cook over medium-high heat, stirring, until sugar dissolves and temperature reads 320 degrees on candy thermometer, about 12 minutes.

  • Add reserved nut mixture to syrup; quickly stir to combine. Pour mixture into prepared pan, and spread out with well-oiled offset spatula. Set pan on a wire rack to cool completely and harden.

  • Pour remaining 1/2 cup honey into a saucepan; add star anise, cloves, and cinnamon. Place over low heat until warm, 5 to 6 minutes.

  • Spoon yogurt among four serving dishes, drizzle with warm honey, and serve with the sesame crunch broken into pieces.


Reviews (1)

Rating: Unrated
I made this, this is sesame CANDY, nothing I want to eat in my yogurt! It tastes very good as a candy though. I'd love a version thats good with yogurt though. An ideas? Also, instead of buying cartons of regular yogurt, just use greek yogurt.