Greek Yogurt with Honey and Walnuts (Yiaourti me Meli)

Name: Greek Yogurt with Honey and Walnuts (Yiaourti me Meli)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Greece
Ingredients: 2 cups (480 g) full-fat Greek yogurt, preferably sheep's-milk or strained yogurt; 1/3 cup (80 ml) Greek honey, such as thyme or pine honey; 3/4 cup (85 g) walnuts, coarsely chopped; 1/4 teaspoon (0.5 g) ground cinnamon (optional)

Γιαούρτι με μέλι Yiaourti me meliSay it: yah-OOR-tee meh MEH-lee

By the Passport Plate editors. Published November 4, 2026.

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Yiaourti me meli is the quintessential Greek dessert of thick strained yogurt, fragrant honey, and crunchy walnuts. It appears on taverna menus and family tables across Greece, often as a light finish to a meal or a simple breakfast. The yogurt is cool, creamy, and pleasantly tangy; the honey adds floral sweetness, while toasted walnuts bring warmth and crunch. Its appeal lies in the balance of just a few ingredients and the contrast of textures, making it one of the easiest and most satisfying Greek sweets.

Greek Yogurt with Honey and Walnuts (Yiaourti me Meli)

Γιαούρτι με μέλι, Yiaourti me meli

Pronounced yah-OOR-tee meh MEH-lee

Serves: 4
Prep: 10 min
Cook: 5 min
Total: 15 min
Level: Easy

Also egg-free.

Allergens: contains milk, nuts. Check labels on packaged ingredients.

Ingredients

4 servings

2 cups (480 g)480 g (2 cups) full-fat Greek yogurt, preferably sheep's-milk or strained yogurt
1/3 cup (80 ml)80 ml (1/3 cup) Greek honey, such as thyme or pine honey
3/4 cup (85 g)85 g (3/4 cup) walnuts, coarsely chopped
1/4 teaspoon (0.5 g)0.5 g (1/4 teaspoon) ground cinnamon (optional)

Method

Toast the walnuts in a dry skillet over medium heat, stirring often, for 3–5 minutes, until fragrant and lightly golden at the edges. Tip them onto a plate to cool, then chop coarsely.
Spoon the cold yogurt into four shallow bowls or small glasses, dividing it evenly. Smooth the tops with the back of a spoon, leaving a slight hollow in the center for the honey.
Drizzle the honey over the yogurt in a thin, even spiral, letting it pool in the hollow.
Scatter the toasted walnuts over the honey and yogurt.
Dust with cinnamon, if using. Serve immediately, while the yogurt is cold and the walnuts still crisp.

Regional variants

A dusting of cinnamon is a common optional touch; some modern versions add fresh figs, berries, or a spoonful of fruit spoon sweet.

Cook's notes

Use full-fat Greek or strained sheep's-milk yogurt; low-fat yogurt tastes thin and releases water.
Toast walnuts just before serving for the best crunch, and let them cool completely before topping so they stay crisp.
Warm the honey very briefly if it is thick, but do not make it hot or it will thin the yogurt.

Serve with

Greek coffee, a small glass of tsipouro, or as a light finish to a meal.

Make ahead and storage

Assemble just before serving; toasted walnuts can be stored airtight for up to 3 days. Keep yogurt and honey chilled separately until needed.

Greek Yogurt with Honey and Walnuts (Yiaourti me Meli)