Haydari

Haydari is one of the essential meze (appetiser) dips of Turkish cuisine, alongside hummus, cacık, and ezme. It is a simpler preparation than hummus — no cooking required — but the quality of the yoghurt is everything. It is made from "süzme yoğurt" (strained yoghurt, similar to Greek yoghurt but thicker), which has been produced in Anatolia for thousands of years as a way of concentrating yoghurt's nutrients and extending its shelf life.

The name "haydari" possibly relates to the colour and density of the preparation — "haydar" in some dialects refers to a thick, substantial quality. Others connect it to the Alevi Sufi tradition, where "haydar" is a name of Ali, the Prophet Muhammad's cousin. Whatever its etymology, the dish has been on Turkish meze tables for centuries as the creamy, cooling counterpoint to grilled meats and spiced dips.

Our haydari is thick strained yoghurt mixed with fresh garlic, dill, and mint, finished with a drizzle of olive oil. It is the correct accompaniment for gözleme, served alongside lamb shish as one of your two dips, and a revelation eaten simply with warm Turkish bread.