Sumac-roasted strawberries with yoghurt cream from Essential Ottolenghi: A Collection (page 272) by Yotam Ottolenghi

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Notes about this recipe

  • karen51 on September 03, 2020

    This is one of my favorite recipes. The cream isn't really necessary, but the mint and the lemon zest really make a difference. It's good over unsweetened yogurt (drained or not). I usually add less water when roasting the strawberries because I like the syrup to be thicker.

  • KarinaFrancis on August 31, 2019

    I’m seriously in love with this dish! I’ve made it twice in the last 2 weeks. I added a dash (1/2 tsp) of rosewater the second time and it worked well. Served it with almond bread and it benefited from the crunch. I’m going to make this again and again even if I serve it with ordinary yougurt or even ice cream.

  • FJT on July 09, 2019

    I just made the strawberries, not the strained and sweetened yoghurt. Next time I would reduce the sugar in the strawberries too, because they really didn’t need that much (I used 60g). This was excellent served with plain, unsweetened Greek yoghurt.

  • puddlemere on May 27, 2019

    I took a few liberties with this recipe--I didn't bother straining the yogurt and didn't have mint or a vanilla bean. The sumac-strawberry combination is really good!

  • Yildiz100 on March 01, 2019

    Surprisingly delicious. Two small tweaks. Start draining the yogurt much earlier to get it really thick (the recipe is too optimistic). And add sugar AFTER yogurt is drained

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