The word is Turkish, and it was brought west to the shores of the Mediterranean by the early nomadic Turks. It is easy to make, and each new pot is a sort of miracle.
full cream milk1½pints
live Greek yoghurt1tbsp
Boil the milk for two minutes, stirring to prevent it rising out of the saucepan. Cool the pan in a bowl of cold water until you can comfortably dip a finger in the milk.
Beat in the yoghurt and honey with a pinch of salt.
Pour the milk into impeccably clean glass jars, or a bowl, and cover it: some people use a thermos flask. Keep the jars or bowl at room temperature overnight, because the yoghurt bacteria–including lactobacillus bulgarius, named after Bulgaria–needs warmth to do its work.
In twelve hours that work is done and the yoghurt will have set. This first batch will be quite thin, but it will thicken slightly and improve in flavour over the next few days.