Dutch Hangop with Honey, Pistachios and Pomegranate

A square photo with two glasses positioned diagonally behind each other with Creamy strained yogurt with honey, pistachio, and pomegranate.

Dutch Hangop with Honey, Pistachios and Pomegranate

A creamy Dutch hangop recipe made with strained yogurt, honey, pistachios, and pomegranate. Perfect for brunch or as a light Dutch dessert.

Cook Time 5

Leeking time 8

Total Time 8 5

Course Breakfast, Dessert

Cuisine Dutch, European Cuisine

Servings persons

Calories 187 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Line a sieve with cheesecloth and place it over a bowl. Pour the yogurt into the sieve and let it drain in the refrigerator for at least 8 hours, or overnight.
1 cup full-fat yogurt
Spoon the thickened yogurt into a bowl and gently mix with the cream until smooth.
½ cup heavy cream
Spoon a little honey into each serving glass.
2 tablespoons honey
Divide the hangop between the glasses.
Spoon the remaining honey over the top.
Toast the pistachios briefly in a dry skillet until fragrant. Let cool and chop finely.
1 tablespoon pistachios
Sprinkle the pistachios and pomegranate seeds over the glasses. Serve straight away.
1 tablespoon pomegranate seeds

NOTES

1. Use full-fat yogurt: It gives the creamiest and richest hangop. Drain for at least 8 hours, Overnight is even better if you want it thick and spoonable.

2. No cheesecloth? A clean kitchen towel or coffee filter works too.

3. Stir gently: Mix the hangop and cream softly so the texture stays light.

4. Toast the pistachios: It brings out more flavor and makes them smell amazing. Add the pistachios last, that keeps them crunchy.

5. Short on time? Use thick Greek yogurt instead. It will taste different, but still good.

6. Make ahead: You can make the hangop cream 1 to 2 days ahead and keep it covered in the fridge. Add toppings just before serving.

Nutrition

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