You will frequently see haydari sold in Turkish delis in various different forms, often involving feta. I used to stock up every time I went to my local one, until I realised how easily it could be made. Over the Summer, I often had this as a quick lunch with some flatbread and crudites. It only takes a few minutes to whip up, so it would also be good for last minute guests. The flavours are not necessarily traditionally Turkish, but they are delicious. This makes a good sharing portion.
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Turkish Haydari
- Total Time: 10 minutes
- Yield: 4 servings
Description
Haydari is a flavorful Turkish meze featuring thickened yoghurt, garlic, herbs, and a hint of smoked paprika, perfect for dipping with flatbread.
Ingredients
- 200g (7 oz) Turkish suzme yoghurt or thick Greek yoghurt
- 60g (2 oz) feta, crumbled
- 1 tbsp (15 ml) chopped fresh dill (or dried dill)
- 1 finely chopped garlic clove
- 1 tsp smoked paprika
- 1 roasted red pepper, chopped
Instructions
- In a mixing bowl, combine 200g of Turkish suzme yoghurt or thick Greek yoghurt with 60g of crumbled feta.
- Add 1 tbsp of chopped fresh dill, or use dried dill if preferred.
- Incorporate 1 finely chopped garlic clove and 1 tsp of smoked paprika into the mixture.
- Chop 1 roasted red pepper and add it to the bowl.
- Use a stick blender to blend all the ingredients until well combined and smooth.
- Transfer the mixture to a serving dish and chill in the refrigerator before serving.
- Serve chilled with flatbread and crudites for dipping.
Notes
- Haydari can be made quickly and is perfect for last-minute guests.
- It pairs well with flatbread and crudites.
- You can substitute fresh dill with dried dill if necessary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Turkish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 3
- Sodium: 350
- Fat: 9
- Carbohydrates: 4
- Fiber: 1
- Protein: 5
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Summer Feta Dip
- Za’atar Garlic Feta Dip
- Acorn Squash Rounds with a Dill Cashew Cream Dip
- Parmesan Herb-Roasted Cauliflower and Marinara Dip
Frequently Asked Questions
What is Turkish suzme yoghurt and what can I use instead?
Suzme is a Turkish strained yoghurt, very thick and creamy — similar to labneh. Thick Greek yoghurt works as a direct substitute for the 200g base of this dip.
Is this haydari the same as what you’d find at a Turkish deli?
Not always — you’ll frequently see haydari sold in Turkish delis in various forms, often with feta. My version includes 60g feta, roasted red pepper, smoked paprika, dill, and garlic — the flavors are not strictly traditional, but they’re designed to be delicious.
How long can leftover haydari be stored?
Keep it covered in the fridge for up to 4 days — the feta and garlic actually get sharper as it sits, so it’s arguably better the next day. Give it a stir before serving, since the yogurt can separate slightly.
I am sorry but this not a ” haydari ”
paprika, roasted red pepper and honey !!!