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Lemon-Lime Basil Shortbread Cookies

Lemon-Lime Basil Shortbread Cookies


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Ingredients

  • 1/2 cup powdered sugar plus more for pressing cookies
  • 1/2 cup (1stick) chilled unsalted butter, cut into 1/2' cubes
  • 2 tablespoons sliced fresh basil leaves
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lime zest

Recipe Preparation

  • Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.

  • Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One cookie contains: Calories (kcal) 90.0 %Calories from Fat 55 Fat (g) 5.5 Saturated Fat (g) 3.5 Cholesterol (mg) 15.0 Carbohydrates (g) 9.4 Dietary Fiber (g) 0.2 Total Sugars (g) 3.9 Net Carbs (g) 9.2 Protein (g) 0.8 Sodium (mg) 24.3Reviews SectionDelicious cookies!!! I recently found this recipe since I had extra basil which I needed to use. I was initially very skeptical at the thought of incorporating basil into cookies but these were absolutely Delicious!!!!! Just follow the recipe and you’ll be pleasantly surprised by how Good these cookies are. I’ll definitely be making these again!AnonymousManhattan, NYC06/23/20

(BA|GF) Lemon-Lime Basil Shortbread Cookies

On my first pass through the magazine, I was pretty certain I’d be giving you an adaptation of Bon Appetit’s Blackberry Buttermilk Cake this month. In fact, looking back at the photos of it now has me borderline pining. But here’s the deal: I just made over their olive oil cake, and worked on that angel food cake, and—spoiler alert—next week I’ll be giving you yet another cake. Now, I love me some cake. It’s is probably my favorite type of dessert. After three cakes in a matter of a few weeks, though? I was beginning to feel a little caked out.

(That said, this still might have to happen soon.)

After another look at the July issue, I spied these Lemon-Lime Basil Shortbread Cookies. And you know what I don’t have a single recipe for on this site? Cookies. I’m not totally sure how that’s possible. I make cookies. I have recipes for cookies. I guess I just make a lot more cake….

So I could use a cookie recipe here and these guys sounded intriguing. Not to mention, my basil is as prolific as ever. A few leaves on top of pizza here and a chiffonade into a light tomato sauce there hasn’t really been keeping it at bay. I know I’ll need to start considering pesto soon, but these funky little treats have helped out nicely.

Biting into one of these is an odd experience. First your tongue is thwacked with the distinct tartness of lemon, after which the flavor dissolves into lime and fades into herby, almost unidentifiable but definitely present, basil–and all wrapped up in the buttery flakiness of shortbread. This cookie walks a strange line between sweet and savory. At first bite, you almost think it doesn’t work…until all of a sudden it does.

One of the best things about these cookies, however, is the potential they have beyond the lemon-lime-basil combination. I could see using only lime and replacing the basil with mint for a mojito-esque mixup. I’m also willing to bet that you could produce an effective vegan variation by subbing chilled coconut oil for the butter 1:1. And the coconut oil would go extremely well with mint and lime (Cocojito shortbread, anyone?). You could also try lavender-lemon, rosemary-orange, lemon-thyme….

So these weren’t a magnificent blackberry upside-down cake. Instead, this recipe produced a tender little shortbread cookie and a template for endless experimentation. And did I mention that they come together in about five minutes with a little help from the food processor? Fast, easy, and delicious. I might just need to start having afternoon tea.

Lemon-Lime Basil Shortbread Cookies
Adapted from Bon Appetit
Makes 16 cookies

1/2 cup / 2.1 oz millet flour
1/4 cup / 1.4 oz brown rice flour
1/4 cup / 1.7 oz potato starch
1/2 teaspoon xanthan gum
1/2 cup / 4.5 oz powdered sugar, plus more for dusting
1/4 teaspoon Kosher salt
2 tablespoons basil chiffonade
1 teaspoon lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon lime zest
6 tablespoons / 3 oz cold unsalted butter, cut into cubes
Coarse sugar, like demerarra or sanding sugar, for sprinkling (optional)

Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

Add the millet and brown rice flours, the potato starch, xanthan gum, powdered sugar, and salt to the bowl of a food processor. Pulse until the ingredients are evenly combined. Toss in the basil, the lemon and lime zest, lemon juice, and butter. Pulse several times, until the dough just begins to form a ball.

Measure out level tablespoonfuls of dough. Roll into balls and place 2 inches apart on the prepared baking sheet. Dust the bottom of a measuring cup with powdered sugar and use it to gently flatten out the balls of dough to just shy of 1/2-inch thick continue to dust the measuring cup with powdered sugar as needed to keep it from sticking. Place dough in the refrigerator to chill for at least 30 minutes.

Sprinkle unbaked cookies with coarse sugar, if using, and bake for 12-15 minutes, until the edges are golden brown. Transfer to a wire rack to cool.

Disclaimer: This is part of a series of posts I’m doing to remind me to read my mounting food magazines. Bon Appetit may be vaguely aware that I am adapting their recipes, however, these adaptations are solely for my own gastronomical benefit and yours.


Lemon-Lime Basil Shortbread Cookies - Recipes

"Bringing back childhood memories through our grandmother's recipes."

Our blog is new and just starting out but we will be featuring many classic southern food. My grandmother left me a suitcase full of handwritten recipes dating back to the nineteen thirties plus all my mothers and aunts recipes and friends they all had over the years.

If there is a recipe or food you would love to find a reipe for let me know at [email protected] and I will find it for you and try it out and post it.

Southern Food and Recipes with Southern Style Recipes - with southern crock pot recipes, down-home casseroles, southern biscuits, cheese grits, best southern cornbread, and southern sweet ice tea.

Wonderful southern style salads like ambrosia, southern potato salad, southern style deviled eggs, grandmother cole slaw, and pickle relish.

For dinner southern fried chicken, down-home chicken and dumplings, egg plant casserole, and more. You can not stop there you have to have those side dishes of the best southern style macaroni cheese, southern squash casserole, and southern candied carrots.

Now, in the south we do not stop there because we love our desserts. Best blackberry cobbler ever, southern style bread pudding, southern pecan pie, mother caramel cake, and southern coconut cake.

I would also love to share you recipes from your family that you remember from your childhood that you loved.


The Gentlemanly Tomato

Great shortbread cookies with a gentle zing. The original recipe called for 375°F and a full 1/2 cup of chilled butter, so you could probably do it that way if you want them more flaky and buttery. Measurements below are for a double batch because this recipe makes only about 10 cookies otherwise. They don’t expand much, so they fit on a good-sized baking sheet.

Makes: about 20
Prep + bake time: 25-30 min

Lemonier Lemon-Lime Basil Shortbread Cookies

  • 2 c all-purpose flour
  • 1 c powdered sugar plus more for pressing cookies
  • 14-15 Tbsp butter, at room temperature
  • 2 full Tbsp fresh basil leaves, chopped up finely with a scissors and then measured
  • 4 scant tsp finely grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 tsp finely grated lime zest
  • 1/2 teaspoon kosher salt
  • 1/4 c Sanding sugar (optional)

Preheat oven to 350°F. Place flour, powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until uniformly mixed, scraping frequently. Let sit at room temperature for a few minutes.

Measure level tablespoonfuls of dough roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Using fingers or a flat measuring cup dusted with powdered sugar, press cookies into 2″ rounds, re-dusting fingers with powdered sugar as needed to prevent sticking. flatten edges in to prevent them crumbling and burning. Sprinkle tops of cookies with sanding sugar, if using.

Bake until edges are barely blushed with a little color, about 15 minutes. Transfer to a wire rack let cool.


The more than occasional baker

Finally I am entering it to One Ingredient Challenge where the theme is Lemons. This is a monthly family friendly cooking challenge hosted by Laura from How to Cook Good Food and Nazima from Working London Mummy.

  • Preheat an oven to 190°C.
  • Line two baking sheets with parchment paper.
  • Cream the sugar and butter together until it is light and fluffy.
  • Add the egg, vanilla, zests and basil and mix in well.
  • Add in the lemon and lime juice if using.
  • Add the flour, bicarbonate of soda and salt.
  • Mix well.
  • Spoon the dough onto the lined baking sheets. I used an ice-cream scoop.
  • Bake in a preheated oven for 10 to 12 minutes - you may need 15 minutes with the addition of the juice.
  • Allow to cool for a couple minutes before removing from the baking sheet.

47 comments:

What a fresh and fun summer cookie!

Thanks! Perfect for the spot of sunshine we are finally getting :)

Thanks Gloria, so nice to see you here :)

What a lovely refreshing combination of flavours!

Thanks they were delicious :)

Very cool recipe - I love the use of citrus with basil in a cookie. I've seen herbs like thyme used in cookies before, but never basil with citrus. And you must be the queen of challenges ) Thanks so much for sharing with Made with Love Mondays!

Thanks! I was really pleased with these cookies, I'll have to make them again :)

Sounds like a great lemon cookie. I like the basil that you have in these cookies.

The lemon and basil work really well together.

Great recipe Ros. Thanx for sharing. Love the combo of lemon and basil.
Have a wonderful weekend.

Thanks! Have a good weekend too :)

This sounds like a really refreshing and zingy cookie to me, I am not surprised you bookmarked them!
The basil is such a good idea and I love it used in sweet dishes as well as savoury.
Thanks so much for entering these into #oneingredient this month!
[email protected]
xx

It really is a very refreshing and zingy cookie! Thanks for hosting #oneingredient.

Love the sound of these. They look gorgeous, and the citrus with basil is definitely intriguing! :)

It's a really good combination. I used to make basil lemonade - very delicious too!

From what I've read, I can imagine, the cookies were so enjoyable.
Yes, evidently, you are a challenge-addict. I've just discovered this challenge thing myself, but doing so many challenges with just one post is brilliant!

Thanks the cookies are really good :) I like multi-tasking so I was pleased I could fit so many challenges into 1!

PS I also run an AlphaBakes challenge if you are interested. Caroline is hosting this month, details at the top of my blog on AlphaBakes tab.

I love citrus too and am loving the lemon and lime in these but I'm just not sure my taste buds would stretch as far as the basil! very interesting combo though! and wow that is a lot of challenges! haha

The basil really complements the citrus and it's quite subtle in itself. Maybe try basil lemonade first and see what you think! I've got another multi-challenge post for next week :)

I love the sound of these. I think your post wins most entries into blog challenges!

LOL thanks! I do try to multi-task :)

FABULOUS entry into Herbs on Saturday Ros, and I am SO impressed with how many blog challenges you covered with these lush looking cookies!! THANKS so much for entering these little beauties into my herby event!
Karen

Thanks Karen, it's all about being efficient and multi-tasking :) I'm so glad you brought the herb event back as it will challenge me to bake sweets with herbs!

They sound lovely - such a nice combination of flavours. It's been far too long since I made cookies, must recify this. I'm intrigued by the addition of basil here too.

Thanks! The flavours work well together. I love cookies and would eat them everyday if I could!

They are some amazing looking and sounding cookies! They looks so inviting. nom nom!

I've nominated you for some awards - check it out :-)

Thank you so much for the awards - I'm flattered! Glad you like the cookies too :)

Hi BA, what a coincidence! I just made some citrus cookies today myself which I'll be posting about in a few days, although mine didn't have basil inside. What a lovely addition - I bet it gives a lovely twist to the flavours!

Great minds think alike :) Look forward to seeing your cookies. The basil really complements the flavour and elevate the cookie.

Such a great idea to use basil in sweet cookies!

I was really pleased it worked out and will not experiment more with herbs in cookies :)

Wow, I bet they pack a punch. I love the flavour combinations. I tried basil chocolate yesterday and once made strawberry basil cupcakes so I am coming round to the idea of basil in sweet recipes. I'm sure the lemon and lime gave them a lovely zing, perfect with a cup of Lady Grey? x

I've seen strawberry and basil a few times - must try that myself. The citrus worked really well with the basil, perfect with a cup of tea :)

Great looking cookies. and like you say, sometimes nice to go back to basics!! I'm sure they taste lovely and fresh, I don't think I've ever tried basil in a cookie!! :-)

I've been making quite a few fancy things recently it was nice to go back to basics and my all time favourite - cookies!

Ha ha, I think you must have broken the record on number of challenges entered on one bake - excellent. Love the sound of these cookies and now want to get hold of some basil immediately.

LOL it was by chance as I wanted to make this recipe and then I discovered all these other challenges I could enter it to! yay! The cookies were very good - highly recommend them.

Oops another recipe for me to try..lol.. Hubby will be my tester, thank fyou xxx

I hope you both enjoy the cookies - do let me know what you think x

I'm awfully fascinated by your awesomeness. That's a lot of challenges. I can never compete in them if you're in it.

Thank you so much :) *blush* It's all friendly competition so feel free to enter!! It's good fun :)

These sound like such a light, zingy cookie- delicious! Which is why they're in my Foodies 100 Ten at Ten today
http://www.foodies100.co.uk/2012/05/16/best-of-the-foodie-blogs-ten-at-ten-19/

Wow thank you so much for the honour!! I'm extremely flattered :)

These are so light and airy and very pretty. They look like you could eat a lot of them.

Yes I could eat a whole plate of these! :)

I've had to turn word verification back on as I've had a lot of problem with spam lately, Apologies! Please, please do leave a comment - I appreciate every one of them and will reply to all of them. Thanks!


Citrus Basil Shortbread Cookies

There is really nothing better than homegrown produce, fresh from the garden in the summertime. Beautiful tomatoes, bushels of zucchini, peapods straight from the vine…I love it all. The problem lies in that I have the worst luck EVER when it comes to gardening. I’ve tried, and failed, more times than I can count. This is the first year that I don’t have tomato plants going. I finally gave up. Every year, Aaron shakes his head at me as I plant a couple of tomato plants, knowing full well that nothing will become of them. He’s right. Nothing ever does. The one year I thought I’d actually get something edible from my tomato plants, it turned out that I had some sort of bug living on the plants that leaves the shell of the tomato, but eats the insides completely clean. Imagine my dismay when I went to pick, what looked like, a perfect tomato from my vine and it popped in my hand like a balloon.

I can grow one thing, though. Basil. I didn’t give up on my basil plant this year, and it’s already going crazy. Thank God! I’m not useless!

I love my basil plant and I shower my family with basil filled recipes all summer long. Last year, I posted our favorite pesto recipe (click here). Today, I’m going to post a cookie recipe. Yes, that’s right. A cookie recipe…using basil.

I’ve always loved lemon and basil together in pastas and marinades, so when I came across this shortbread cookie recipe, I was intrigued. I figured the recipe was easy enough, and made such a reasonable amount (just 16-18 cookies), that even if I baked them up and we didn’t like them, it was no big deal. Thankfully, we did like them, so it all worked out!

I started by zesting a lemon and a lime with my Microplane. I only needed a teaspoon of lemon zest and a half of a teaspoon of the lime zest, so that didn’t take long at all.

Then, I juiced my lemon and chopped up a bit of that fresh basil I’d gathered from the amazing, wonderful little plant that I can actually grow well.

Once all of that was ready, every ingredient went right into the food processor.

This is the perfect quick and easy cookie. You don’t even need to soften the butter! Much like a perfect pie crust, a good flaky shortbread comes from little pockets of chilled butter.

As an aside, you’ll notice that there’s a piece of plastic wrap on the top of my food processor bowl. Unless I’m feeding something through the feed tube on the lid, I’ll often put a piece of plastic wrap over the top before I attach the lid to the bowl. That way, it’s one less piece that I have to clean.

I pulsed the ingredients in the bowl for about a minute, until the mixture was nice and moist and started to clump together.

Now it was ready to spoon out on the cookie sheets. I measured out tablespoons of the dough, rolled them into balls, and put them onto my cookie sheets that I’d lined with parchment paper. Then, I dipped the bottom of a glass in some powdered sugar and pressed each ball down into a 2-inch round.

The powdered sugar on the glass was supposed to keep the cookies from sticking to the bottom, but they still stuck. They were easy to peel off, though.

I sprinkled them with a little coarse sugar, and popped them into the oven. The recipe I had said to bake them for twenty minutes! That seemed like an awfully long time for these little cookies, so I started with eight minutes. Eight to nine minutes was perfect.

I’ll admit, as they were baking, the aroma that filled my kitchen was as intriguing as the recipe. I could smell the butter, the lemon, the lime, and then all of a sudden, I’d smell something reminiscent of lasagna. To be honest, I was a little worried.

My worries were quickly pushed aside once they came out of the oven, though. I let them cool for a bit and tried one. They were flaky, and light, and if you held one up to your nose, you’d instantly smell the basil over everything else. When you take a bite, though, all of the flavors work so well together. It’s not savory like a cheese straw, or too sweet like other cookies. It was buttery, and tangy, and tasted like summer.

My husband and I agreed that these would be the perfect cookies for a tea or maybe to serve alongside a cheese plate. They are really different, but delicious. When your basil plant goes crazy this summer, give them a try!


How to make Lemon Shortbread from scratch

Lemon shortbread cookie dough

Making lemon shortbread cookie dough (Photos 1 – 6)

  1. Whisk together sugar and lemon zest to release the essential oils.
  2. Add softened butter, the sugar mixture, and the extracts to your stand mixer bowl.
  3. Beat with the paddle attachment until combined and fluffy.
  4. In another mixing bowl, whisk together flour, and salt. Add to butter mixture.
  5. Stir with the paddle attachment until the dough forms. Refrigerate the dough for 30 minutes to 1 hour.
  6. Roll the dough out to a 9”x6” rectangle. Cut into 9 cookies with a pizza wheel. Freeze for 15 minutes before baking at 350°F until lightly brown.

An alternate way to shape this cookie dough is by rolling it into a log, about 6” long, refrigerate at least 30 mins to an hour, then cut the dough with a sharp knife into ½” thick slices. This method will yield a dozen smaller cookies instead of 9 larger rectangular cookies.

Adding the optional lemon glaze

My original recipe for these lemon shortbread cookies did not call for lemon glaze, but it is a really easy way to add another dimension and more lemon flavor to these cookies, especially if your lemon zest doesn’t have a really strong lemon flavor and you don’t have lemon extract to compensate.

Adding lemon glaze to lemon shortbread

  1. Simply whisk together lemon juice, powdered sugar and lemon zest to make the lemon glaze. Dip the cookies into the glaze or drizzle it over the cooled cookies.

Using homegrown vs. store-bought lemons

I absolutely love getting a big basket of homegrown lemons from a friend’s or neighbor’s tree, perfect for making lots of lemon curd. However, I’ve noticed that zest from homegrown lemons somehow don’t have that super strong lemon flavor as compared to store-bought.

Despite that, homegrown lemons are still great for this lemon shortbread recipe, I would recommend using zest from 2 large lemons instead of 1, adding the lemon extract if you have any, and definitely dress the cookies up with lemon glaze to boost the flavor in this case.


Sometimes I make a recipe and I love the idea or some key part of it, but there are also a few things about it that just bug the bejeezes out of me and I want to KEEP making the recipe again until I get it where I want it to be. Sometimes it works out! This is one of those.

Original/source recipe

This started out as the vegan chocolate oatmeal bars from A Virtual Vegan, which are very tasty but also, for me, posed some interesting questions.

  • Oatmeal and chocolate!
  • Nice, dense texture with a bit of crumbly crunch!
  • A bit sweet but not very sweet!
  • Just enough salt to add a little savory something!
  • Vegan!
  • Chocolate ganache used a lot of milk so it was very loose and did not want to set even after some time in the fridge.
  • The loaf-slice “bar” format seemed fun until I tried to eat a piece. I ended up with a rather large bread-slice of cookie/cake, with a bunch of chocolate ganache on top that wanted to fall off (or was all to one “side” depending on how you eat it. Kind of like if your pizza cheese was an inch thick and located only on the edge of the crust).
  • Shocking to say, but it seemed like too much chocolate (. …I know.)

Some of this maybe was me not doing the original recipe quite right the first time, who knows. But I kept mentally puzzling over WHY the recipe didn’t end up being what I thought it COULD be and/or wanted it to be. So I thought about it for two weeks and then made these.

My version

This recipe is still kind of in process so I might make a few more changes, but the key things I adjusted for now were:

  • Subbed almond flour for 1/3c of the normal flour to give it a bit of extra density
  • Replaced oats with shredded wheat cereal, whirled in food processor (no real reason for this other than that M. bought cereal he decided he didn’t want and I wanted to bake something with it)
  • Increased milk since ground up cereal soaked it up
  • Reduced salt a bit
  • Halved chocolate
  • Reduced amount of milk added to chocolate to make ganache so it would be less runny
  • Instead of putting in a loaf pan, I rolled this out in a thick dough and stamped out as cookies.

What I’m still thinking about: Next time I will try adding a pinch of nutmeg to the dough, and maybe something fun into the chocolate (peanut oil? Rum flavored extract?). Maybe add a very small splash of lemon or Apple cider vinegar in the dough and then reduce the salt a bit. Some crushed, toasted nuts (cashews?) might be nice. But I’m happy with this version (for now).


Lemon Shortbread Cookies

Melt in your mouth lemon shortbread cookies with the perfect amount of fresh lemon zest and an icing glaze with more citrus. These cookies are delightful and will quickly become a favorite!

Cookies are my all time favorite dessert in the world. I don’t think this is a shock to anyone. There is something comforting about being in the kitchen with the mixer going and flour dusting my face. To me, cookies are such a fun dessert to make. They may be the easiest thing to bake, too but I’ve had my fair share of complete cookie fails. Shortbread cookies however, are my weakness. It’s always this time of year in which I like to make shortbread cookies. Since citrus fruit is in season right now, I’ve zested a bunch of fresh lemons to add to the batter. All together, three lemons were used and while that may seem like a lot, it totally makes sense and tastes delightful!

What I love about these cookies is that they use few ingredients. The dough is easy to make and the cookies don’t spread in the oven. The Reynolds Cookie Baking Sheets are pre-cut and fit a 12 in. x 16 in. cookie sheet. It’s as simple as removing it from the box, unfolding and placing on the baking sheet. The sheets are non stick and oven safe up to 420 degrees F. They lay flat with no curling, which is a huge plus in my book! These sheets were used for both baking the cookies and as a work station for icing the cookies.

If you are a true lemon lover, you will love this reinvented Lemon Shortbread Cookie recipe. The cookie is a basic shortbread crust. To keep the cookie from spreading in the oven, we’ve replaced granulated sugar with powdered sugar.

Whatever thickness the cookie is cut to, it will remain it’s shape while baking in the oven. The top of the cookie has a silky smooth icing. This totally makes the cookie. The lemon zest on top also adds more flavor.

Shortbread Cookies are a classic dessert no matter what age or occasion. I think we can all agree that shortbread cookies are the most beloved cookie of all time and for a good reason. They start with some of the most basic ingredients like flour and sugar and then the dough can be adapted with zest, chips, chocolate, extract flavoring, cherries, dried fruit and so on. A good classic shortbread dough is the most important part however.

I love dipping these cookies into a cup of hot chocolate. What are your favorite cookies to enjoy?

For more sweet treats from Reynolds, visit here. Follow Reynolds on Pinterest for more delicious recipes.


Soft Batch Basil Lime Sugar Cookies

This particular recipe came from a blog called Big Fat Baker. The recipe no longer exists on her site as far as I know, or I would absolutely be linking to it because THESE COOKIES ARE THE BEST EVER.

I loved this basil lime sugar cookie recipe so much from the first taste, that I claimed it as my signature cookie. Over the years I have made these dozens of times, brought them to countless parties, and have personally eaten my body weight worth.

Perfectly soft and puffy sugar cookies with a completely unexpected zesty, herbaceous flavor from the basil and lime.


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