Haydari is a Turkish yoghurt meze. Herbed and spiced yoghurt, so to speak. There is another variety of it which uses both yoghurt and feta cheese. The recipe below uses yoghurt only. But, I know how to make cheesy one, too. So, I will publish that one as well as soon as I have the photo. Stay tuned, Peoples…
Haydari is made from very thick, strained yoghurt. In Australia, a yoghurt that ‘thick’ is very difficult to find. So, I use Farmers Union Greek Style Natural Yoghurt. It is gelatine free and does the job nicely. I also want my Haydari is a little bit more spreadable. I must admit, real Haydari looks as if you would need knife and fork to eat.
I do have a vegan version of Haydari here on VegFusion, by the way. I remember substituting real yoghurt with Tofutti Sour Supreme and lemon juice. It is close but still not quite the same. Anyway, you can find Vegan Haydari recipe here.
Haydari (Turkish Yoghurt Dip) is very easy to make and is a great addition to any meze platter. Here’s the recipe…
Haydari (Turkish Yoghurt Dip)
1 cup Farmer’s Union Greek yoghurt
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon Turkish ground sweet paprika (Use Hungarian sweet paprika if you can’t get Turkish one)
½ teaspoon black pepper
1 teaspoon dried spearmint
½ tablespoon chopped flat leaf parsley
Salt to taste
• In a small bowl, mix together yoghurt, olive oil, crushed garlic, cumin, sweet paprika, black pepper, dried mint and parsley.
• Salt to taste and serve.
Haydari is served along with other mezes as part of a meze platter. You could also serve Haydari with:
• Gardein Seven Grain Crispy Tenders
• Fresh bread (preferably Turkish bread)
• Toasted rustic bread
• Corn Fritters
• Mücver (Zucchini Fritters)
• Water crackers
• Pitta bread
Afiyet olsun Peoples!