Haydari is a traditional Turkish meze made from thickened yoghurt, garlic and herbs. I first tried it in the beautiful, blue-tiled dining room of Karakoy Lokantasi in Istanbul last year. It was a nice end to a stressful day. My travelling partner missed his initial flight to Istanbul, and ended up booking a last minute one with the Ukrainian equivalent of Ryanair. This involved a 1 hour transfer in Kiev airport. Four hours after the appointed arrival time, he was still AWOL and many different unpleasant scenarios involving corrupt police, local crime-lords and/or terrorists were playing through my head. When he finally did arrive, a decent relaxing meal was in order.
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.