Haydari

Haydari

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

Thicker than cacık, this is made from strained yoghurt – süzme – which is very like the Middle Eastern labne. Haydari is often mixed with mild red or green chillies and spread on little toasts or toasted flat bread. It’s also delicious with all sorts of grills – meats, seafood, poultry, köfte and kebabs.

Strained yoghurt is worth making to try in a variety of dips. Try it also with hot and spicy soups or serve as an accompaniment to grilled meats and poultry, rice dishes and even with desserts. This quantity will make about 350 g, enough to make haydari or for you to try both whipped fetta dip and soft white cheese and walnut dip.

Ingredients

Quantity Ingredient
1kg thick natural yoghurt
1 garlic clove
1 teaspoon sea salt
1/2 cup dill, finely chopped
1 long green chilli, seeded and shredded
sweet paprika, to serve
extra-virgin olive oil, to serve

Method

  1. To strain the yoghurt, spoon it into a clean muslin or cheesecloth square or tea towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Refrigerate overnight to drain. (You can use the strained yoghurt in other savoury or sweet recipes, and flavour accordingly.)
  2. To make haydari, tip the strained yoghurt into a large bowl. Crush the garlic with the salt, then beat into the yoghurt with the dill and chilli. Taste and adjust seasoning if necessary. Chill, covered, until ready to eat. Transfer to a serving bowl or plate and garnish with a sprinkle of paprika and a drizzle of oil.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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