Turkey’s Haydari is a rich, creamy meze dish. To make a delightfully rich and tangy dip, salty cream and herbs are blended with strained yogurt or labne. It enhances any Turkish meal perfectly. One of the most well-liked dishes for an appetizer is haydari, which is inexpensive and easy to prepare. Bring the fans of Haydari to our recipe. Here is the recipe for the delectable haydari.
Meze Haydari is a low-calorie, nutritious, and delectable cream that blends well with just about anything. With a light flavor of fresh herbs, it is the ideal fusion of yogurt and cheese. We are confident that you will try it again after smelling its natural aroma. If you want to have a nice haydari besides the Turkish cuisine at Mama Fatma, make sure to call us before you come. Let’s make your reservation by contacting our contact numbers so that you can eat the best haydari. What is haydari? Here is the recipe for the delectable haydari.
What Is Haydari?
What is haydari? Turkish haydari meze is a creamy appetizer that can be prepared in a variety of ways. It is an easy and cooling dip made with fragrant herbs. Any Turkish meze dish will taste great with haydari. This rich and creamy salty dip is the ideal accent to any meal and is often eaten with meze in Turkey and in Middle Eastern and Mediterranean cuisines. Contrary to cack, which also includes cucumber, and the more straightforward yogurt and garlic haydari sauce, haydari does not contain cucumbers and has a thicker consistency than either.
Two essential ingredients make up the haydari recipe: yogurt & white cheese.
- Yogurt that has been strained is yogurt that has been dried out by hanging it on muslin. A thick, rich, and creamy consistency is produced as a result. Also frequently used is labneh.
- White cheese is a soft, unpasteurized white brine cheese made from sheep, cow, or goat milk. It tastes salty and harsh. This is available at a lot of Middle Eastern or Mediterranean delicatessens.
- 2 crushed and grated garlic cloves
- Olive oil, 4 tablespoons
- One tablespoon of dried mint
- 4-5 dill sprigs
- Finely ground walnuts, 1/3 cup
- Salt, 1/2 teaspoon
White cheese is used in the preparation of haydari sauce to improve the consistency and flavor of the appetizer, but you can exclude it if you like. You can flavor the olive oil with dry mint after incorporating walnuts, and then remove it from the heat that way. We can also give a recipe for straining yogurt. A tea towel or some muslin should be lightly dampened. Place them over, then stir in the yogurt. Then, lightly cover the top with a sheet of plastic or a tea towel. Place the sieve over a cup with sufficient space for the water to gather without touching the sieve. Take out the water after 24 hours in the refrigerator, and you are done.
How To Make Haydari?
Olive oil is warmed in a small pan. Walnuts are added, sautéed for 2 minutes, then removed to cool. Puree the garlic after crushing it. Use a fork to mash the feta cheese. Slice the dill up thinly. Mix the items together in a bowl. Transfer it to the service platter after thoroughly blending it with a spoon or whisk. Give it coldly to those you care about. The Turkish haydari can be prepared up to two days in advance. Making ahead, chilling, and bringing to room temperature 30–40 minutes before serving will allow the flavors to intensify. Traditional ingredients include dried mint or dill, but fresh mint, dill, and parsley are all acceptable. Toasted walnuts can be lightly sprinkled over the Haydari to add a delightful crunch. Have a nice supper.
How To Serve Haydari?
It can be served alongside toast or rusk. You may serve it by sprinkling olive oil over it as a presentation idea. It goes well with pancakes, beef dishes, chicken dishes, and appetizers. One of the best appetizers is Turkish haydari, which mostly consists of yogurt, garlic, and mint. It is served chilled. Typically, it is eaten as an appetizer. Haydari goes well with traditional meatballs or a fiery fish cake dish. For meals with meat, fish, or vegetables, it is essential. Add chilli pepper flakes to the meal to give it some heat. Use parsley or cumin for flavoring.
How To Store Leftovers?
Keep this Turkish yogurt haydari recipe refrigerated until you intend to use it because it could spoil at room temperature since it is made with cheese and yogurt. This is especially true in the summer. Haydari should be served within 4 days and kept in the fridge at +4 degrees. You may also offer Haydari to your guests, which you can eat as a cold starter in the hot summer months and will adore for its flavor. Haydari vs tzatziki are appetizers that are quite similar to each other but have fundamental differences. Haydari vs tzatziki is similar in terms of storage.
What Does Haydari Taste Like?
Turkish yogurt resembles sour cream more since it is so thick and creamy. Some types are marketed with a thick covering of ‘kaymak,’ or cream or skin, on top. Haydari has a salty, creamy texture from the feta and yogurt and is thick, salty, and fresh from the mint, dill, and raw garlic.
Can I Use Plain Yogurt To Make This Turkish Yogurt Sauce?
Regular yogurt can be substituted for the strained variety, and regular yogurt can also be subjected to the same straining procedure. You can use roughly 70–80 g of white cheese that has been crushed if you don’t want to put butter in it. If strained yogurt is not available, you can serve it by leaving the yogurt in the strainer. Haydari is traditionally prepared using suzme, an extremely thick yogurt from Turkey. If you can make or purchase labneh, you should do so.
Can I Freeze Haydari?
It is appropriate to serve it cold and fresh, but we cannot recommend freezing it. For 4-5 days, keep Haydari in the refrigerator. It is not meant to be frozen.