Normally served alongside other appetisers in order to prepare a meze spread, this tangy, yoghurt based dip has hints of garlic and herbs. Traditional Haydari recipes such as this use strained yoghurt and a little white cheese for extra zing.
Original recipe post from July 2018 updated with new pictures June 2020.
Ever sat in a restaurant for a meal, browsed the menu and debated which delight you want to order?
Maybe it's a favourite restaurant you call at often and you want to try something new, you really do, but you just know how great they make that dish you ordered last time and maybe even the time before too!
If only you could ask for a little portion of your favourite dish, and then one you want to try, plus that one you spotted the couple on the other table relishing over! Oh-oh-oh and that lightly battered squid your partner loves and you really want a couple but you made that whole thing about how good that dish was last time?!
Yeah, we've all been there!!!
Well hello, Turkish meze dining! Basically, Turkeys answer to the tapas bar.
There's the 'Meyhane' which can usually be heard before seen, think music, emotional singing and clinking glasses, and then there are the restaurants who dedicate an entire fridge cabinet too ready prepared, pick and mix style ordering of dishes to have either in lieu of starters or even a main.
Most sit down restaurants place on your table two on the house dips before you've even had the chance to ask for the menu.
One red spicy salsa and one cooling mint speckled yoghurt. Acılı Ezme, tomato and herb and Haydari are the ideal dips for fresh warm pide and complement each other perfectly.
Often people are surprised to hear just how simple they really are to make at home, Haydari especially so, it's simply a case of gathering together the ingredients and then mashing them until combined.
A traditional Haydari recipe such as my own uses strained yoghurt, Süzme yoğurt in Turkish which should be thick and tangy and a little white cheese. You can pick of salt ezine if you wish but smooth village-style or strained Beyaz peyniri (White cheese) works very well.
If these two aren't available thick natural greek yoghurt and feta would be suitable replacements, modern versions use mayonnaise in replacement of the cheese too.
The cheese is mashed with the back off the fork before being combined with the other ingredients.
Very often haydari is served alongside a spicy tomato dip 'Acılı ezme' or as part of a larger spread. It works well with so many different dishes and especially good with pide - Turkish flatbread.
It's perfect for BBQs especially if you suddenly have extra guests and fantastic with lamb köftes and kebabs.
You can serve it as soon as it's been blended but if you let it rest awhile in the fridge the garlic hits even better.
Normally served alongside other appetisers in order to prepare a meze spread, this tangy, yoghurt based dip has hints of garlic and herbs. Traditional Haydari recipes such as this use strained yoghurt and are brought together with a little Beyaz peyniri or feta cheese. The white / feta cheese can be swapped for mayonnaise or complete limited if not available. The amount of herbs that is used should be down to personal choice, a stalk or two is usually enough for us.
Tangy Yoghurt Dip Haydari
Category:
Mezes & Appetizers
Seasons
Cuisine Type
Turkish
Ingredients
Turkish garlic yoghurt dip
1 Large Garlic clove Generous pinch of salt 2 Teaspoons Turkish white cheese *Beyaz Peyniri* or Feta cheese 1 Teaspoon Extra virgin olive oil 400 Grams Strained yoghurt (2 'Su' glasses) Small amount of fresh dill, chopped fine Small amount of fresh mint chopped fine / pinch of dried mint Tangy Yoghurt Dip Haydari Directions
Recipe notes
