Date, Pistachio and Tahini Yogurt
This recipe is embarrassingly easy- to the point where I don't really know if I can justify even calling it a "recipe". But it's delicious and interesting, so I thought I'd share it nonetheless! This Middle Eastern-inspired idea came about when I had a had a crazing for something sweet, but was all out of the usual suspects (Chocolate Rounds from M&S). The cupboards were almost bare, save for the jars of goodies I'd picked up in the Halal shop across the street, that I only use sparingly and therefore, have lasted me ages (no, I don't pay particular attention to expiration dates. Until it tastes weird/ kills me, it stays!).
Here's what you'll need for one serving:
About 150g of a plain yogurt of your choice
Handful of chopped pistachio nuts
3 or 4 chopped dates. The medjool variety are sweet, gooey and taste like candy, so work well for this. They can be pricey in fancy grocery shops, so I always buy them from my local Halal shop for a fraction of the price.
Teaspoon of tahini
Teaspoon of date syrup (maple, agave and honey would also work!)
As with any yogurt-based recipe, this one can be easily adapted for those who follow a dairy-free or vegan diet. Soy or coconut yogurt would work just as well as the Glenilen Farm natural yogurt I used. And once you have your base, you can stir in chopped dates, pistachio and tahini. Top with a little more of each, and a drizzle of date syrup for extra sweetness.
And that's it! Bob's your uncle, Marley's your aunt.
For another quick and easy vegetarian option, check out my recipe for Pomegranate, Cranberry and Mascarpone Flatbread.