Haydari is a traditional Turkish meze made from thickened yoghurt, garlic and herbs.
By Jess Lacey
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.
- 200g Turkish suzme yoghurt or thick Greek yoghurt
- 60g feta, crumbled
- 1 tablespoon chopped fresh dill (you can use dried either really)
- 1 finely chopped garlic clove
- 1 teaspoon smoked paprika
- 1 roasted red pepper (from jar)
- 1 teaspoon honey
- Blend all the ingredients with a stick blender until well combined.
- Serve chilled.
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.