Would you eat Turkish Yogurt cake for breakfast?
It’s simply yogurt, eggs and lemon juice, and absolutely light as a feather and delicious.
It’s also not bad at all for dessert, perhaps with a shot of coffee, whisky or brandy. I have had it at both points in the day.
Inspired to try it because I like light things in the morning and my taste buds for the flavors and delites of mediterranean foods has been raving these past few years.
Here’s the recipe I used, which was taken from a cookbook of “tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by decades of travel and research throughout the region.”
