Authentic Turkish Special Cold Appetizer Haydari Recipe

Haydari is the beautiful value that Hatay has given to us. This word comes from the Arabic word haydar, which means “arslan (lion)”. One of the most cooling options for an appetizer is this one, where mint reigns supreme. Turkish yogurt, thick strained yogurt, fresh herbs, feta cheese, and chopped walnuts are combined to make the delectable Haydari dip. One of the most well-liked mezes in Turkey, this tart dip is frequently served in Turkish places to eat alongside kebabs, pita bread, and ezme salad (acili ezme).

At Mama Fatma, it is possible to make a reservation for a table full of the most popular appetizers of Turkish cuisine. You can order a nice dinner menu of your choice from the à la carte menu and choose haydari from the appetizers. If you want to eat this recipe in its freshest form, Mama Fatma is just a phone call away.

What Is Haydari?

It is a sauce that is inspired by the culture of Turkish cuisine, especially the southern, Mediterranean region, but has become popular all over the world. Turkish, Mediterranean, and Middle Eastern cuisines all use meze, or a sampling of small dishes, as an appetizer or snack. In order to share and appreciate various flavors and sensations, friends and family assemble around a table in a social dining setting.

Although haydari is often compared to tzatziki, another delicious snack from Turkish cuisine, there are fundamental differences. Haydari is not a sauce made with cucumber, but one of the main ingredients of tzatziki is cucumber. Meze can be served hot or cold and can consist of many different foods, including dips, salads, fish, and vegetables. It is a wonderful chance to explore new cuisine and the region’s illustrious culinary heritage. The taste of this appetizer will wow you, therefore you must try it at home.

Ingredients

To make this delicious meze dish, simply gather the necessary ingredients and combine them. With just a few ingredients from your refrigerator, you can easily make this flavorful and zesty Turkish meze.

• Labneh, sack yogurt, and kerned yogurt are other names for strain yogurt. The majority of the big supermarkets sell them. Before creating haydari, pour the ordinary yoghurt on a cloth or bag and filter the water if you don’t have any strained yoghurt on hand.
• Feta cheese: We favor the creamy-textured, high-fat variety prepared from sheep milk.
• Walnuts – They give the dip more texture and nuttiness, but you can eliminate them if you’d rather. For a stronger taste, lightly toss your walnuts before adding them.
• Dill is a flavor that yogurt and cheese both benefit from. Alternately, you might try fresh mint.
• Fresh garlic cloves should be used in this recipe. Fresh garlic is a fantastic flavor that gives foods a sweet and nutty flavor.
• Butter: It gives the dip more body and richness.

How To Make Haydari?

The process for making this delectable dip is quite easy and basic. However, you must adhere to a few straightforward measures to get the greatest results:

Use a fork to mash the feta cheese into a paste in a bowl. The dip’s texture is influenced by the cheese’s texture, so the creamier the cheese, the better the dip. Mix thoroughly the yogurt, walnuts, dill that has been finely chopped, and garlic purée in the bowl. You can use mint in place of the dill, or combine the two. In a small saucepan over low heat, gently warm the butter before stirring in the dry mint and chile flakes.

Allow the mint and chili to absorb the oil for 5 minutes. Place the yogurt and feta combination in a serving bowl, then top with olive oil or chile flakes as a garnish. For the finest flavor, use fresh garlic; add it gradually to suit your tastes. If you like a texture that is smoother, omit the walnuts.

How To Serve Haydari?

It is adaptable. Haydari can be served as a condiment on a meze platter, as morning bread spread, or as a dipping sauce for vegetable crudités, kebabs, and barbecued meats. In Turkish cuisine and Turkish restaurants, it is mostly served with kebab, (as in Mama Fatma) it can take its place alongside other Turkish appetizers, meat, chicken and fish menus.

It goes well as a side dish to grilled meatballs, baked hash browns, and falafel. Additionally, it works wonders as a dipping sauce for beetroot, potato, and zucchini chips. If you are serving it as an appetizer, put it on a platter with some black cumin and olive oil. Haydari goes well with traditional meatballs or fiery fish balls. A serving of haydari typically has 65 calories.

Before serving, let the Haydari sit in the refrigerator for a minimum of 30 minutes to enable the flavors to mingle. Haydari can be made a few days in advance and garnished right before serving. Before plating it, make sure to thoroughly whisk it. After a couple of days, this yogurt dip taste even better.

How To Store Haydari?

When stored in an airtight jar and kept in the refrigerator, Haydari dip leftovers could last for up to five days. This dip shouldn’t be frozen because when it defrosted, it would lose its consistency and become watery. This is definitely not recommended as its consistency and taste will deteriorate when dissolved. Haydari is not a sauce that is usually made in large quantities and kept in the freezer. Like other Turkish yogurt appetizers, haydari is suitable for making and consuming as much as it can be eaten. However, there is no problem in keeping it in the refrigerator for a few days.

Is Haydari Hot Or Cold?

You can add any fresh or dried spices you like to the wonderful Turkish appetizers haydari dish, which is primarily made with strained yogurt, mint, garlic, and olive oil, which gives it its flavor and consistency. This delectable sauce pairs incredibly well with other appetizers when eaten cold. One of the centerpieces of the appetizer table, haydari, is eaten with warm bread.