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Yiourti me Meli


  • Mix together the yoghurt and honey. Then strain through muslin over a bowl in the refrigerator for 1-2 days.
  • When ready, place the water and sugar in a heavy-bottomed pot with the lemon peel, star anise, cinnamon and whole cloves. Add the quince peel with the quartered quinces. Stir and gently simmer for 2-3 hours until rich orange in colour and tender.
  • Remove the quinces, retaining the cooking liquid. Set aside until cool and then chill the quinces, before slicing.
  • Form the thickened yoghurt mixture into golf-sized balls, toss in the crushed pistachio nuts to cover well and also chill.
  • Serve the yoghurt balls with sliced quince alongside and some of the cooking liquid poured over the top.
  • Peter Papatsaras – Saganaki, Docklands


  • 250 ml Greek yoghurt
  • 80 gm good quality, thick honey
  • 500 ml water
  • 250 gm white sugar
  • peel of 3 lemons
  • 5 star anise
  • 3 cinnamon sticks
  • 3 whole cloves
  • 3 fresh quinces, peeled & quartered, reserving the peel
  • 200 gm pistachio nuts, crushed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm