Turkish Breakfast

• 12 ounces thick plain yogurt, such as Siggi's, Old Chatham Sheepherding Company, or Fage
• 1 tablespoon well-blended tahini
• 1 tablespoon date molasses (silan)
• 2 tablespoons coarsely chopped walnuts
• 2 tablespoons coarsely chopped pistachios
• 1 tablespoon sunflower seeds
• 1 tablespoon toasted sesame seeds
• 1 tablespoon flax seeds
• 2 ounces (2 to 4) dried figs, cut into eighths
• 2 ounces (6 to 8) dried apricots, cut into strips
• 2 ounces (about 2 or 3 tablespoons) dried cranberries
• 1 teaspoon dried mint
• 1 pinch Turkish dried crushed chile, Aleppo pepper, urfa biber, or isot (optional)

1. Divide the yogurt in half in two bowls and, using a spoon, smooth it around to form a hollow in the middle. Drizzle the tahini and the date molasses around the yogurt and fill in the hollow with the dried nuts and fruits. Sprinkle the mint and the chile, if using. Eat immediately (it will hold for about 15 to 20 minutes, but it's so quick to make you might as well just make it and eat it).

yogurt, well, molasses, walnuts, pistachios, sunflower seeds, sesame seeds, flax seeds, cranberries, mint, turkish

Taken from food52.com/recipes/61259-turkish-breakfast (may not work)