Don’t you just love that moment at the beginning of an evening out when you’re feeling mellow with a glass of rakı in your hand and that tray of meze comes round and you’re sitting outside by the Bosphorus with the sun setting on the water?
It’s sometimes a bit difficult to choose your requisite 4 or 5 little starters as you may not be sure what exactly everything is.
The yogurt- based ones all look very similar and when you have all of them on your plate and are tucking in with a slice of fresh crusty bread, it’s hard to differentiate because inevitably they all have garlic. I think they all taste divine but then I love garlic!
I love it because it’s made with fresh herbs: you can use either just mint or dill, or as I do, a combination of the two.
Dried mint is not a bad alternative. Ideally, the yogurt is thick and strained. In Turkey it’s easy as it’s readily available as süzme yoğurt.
- Combine all the ingredients apart from the garnish and red pepper in a bowl and mix well.
- Refrigerate until required. The tastes will blend together beautifully.
- Serve in a shallow dish and drizzle with a little olive oil.
- Decorate with a sprig of fresh mint or dill, and sprinkle with just a little sweet red pepper.
I’ve never in all my years in Turkey had haydari with either of the two options mentioned above but Daughter No 2 says she has had it with feta and liked it very much.
Actually I like the sound of adding walnuts and plan to try it next time. What do you think?