Sikarni – Sweet Spiced Yoghurt Pistachio Dessert


3 cups plain yoghurt

1 cup quark

¼ cup Natvia

Pinch of cinnamon

Pinch of black pepper

½ tsp cardamom

¼ tsp nutmeg

½ ts saffron

1 cup pistachios, raw and unsalted


In a large bowl, mix yogurt and the quark together. Pour the yogurt mixture into a large colander with a cheese cloth liner. Allow draining for about 12 hours. Transfer the mixture into a mixing bowl. Dissolve saffron, if using in a little luke warm water. To the yogurt mixture add Natvia, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and half the pistachio nuts, chopped. Fold through thoroughly. Chill overnight in refrigerator.

To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.