Breakfast-style malabi

Rose water and golden raisins upgrade this yogurt-based meal.

"This Israeli-inspired dish is perfect for starting your day or as a sweet, healthy snack: it has flowery aromatics and a slightly creamy mouthfeel, but with a great crunch courtesy of the pistachios," says New York City-based chef Woldy Reyes, who made a version of this for Christian Louboutin’s team. It's also made with antioxidant-rich mulberries, which are a great source of vitamins C and K.

Also in this series: Grilled Barramudi and Lemon Turmeric Hummus

Serves 4


2 cups coconut yogurt
2 tablespoons rose water
½ cup honey or agave
½ cup water
½ cup golden raisins
¼ cup dried mulberries
1 tablespoon toasted pistachios, roughly chopped
2 teaspoons dried crushed rose petals



In a bowl, whisk together coconut yogurt with 1 tablespoon rose water and set aside. Meanwhile, bring the honey (or agave) and ½ cup of water to a boil in a saucepan. 


Stir in the remaining tablespoon of rose water, then add golden raisins and mulberries to the rose water-honey mixture.

Remove the mixture from the heat and allow to soak at room temperature for 30 minutes.



Top the yogurt bowl with the rose water-soaked golden raisins and mulberries, toasted pistachios, and rose petals.