Haydari is a meze reduced to three ingredients, so the quality of each one shows directly in the taste. The more the yoghurt is strained the better the texture, and haydari made with runny yoghurt spreads out on the plate.
Ingredients
For the meze
For the top
Method
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Strain the yoghurt
If the yoghurt is not already strained, put it in muslin in a sieve and leave it in the fridge for 2–3 hours. Pour away the liquid that gathers underneath.
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Crush the garlic
Crush the garlic with the salt in a mortar. The salt draws out the juice and softens its sharpness.
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Mix
Whisk the yoghurt, garlic, mint and olive oil together in a bowl until smooth.
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Rest it
Cover and leave it in the fridge for at least 30 minutes. The flavours settle in that time.
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Serve
Turn it onto a plate, spread it with the back of a spoon and make a hollow in the middle. Pour the olive oil and chilli flakes over the top.
Tips
- Rub the dried mint between your fingers as you add it; crushed, its smell comes through far more clearly.
- For a lighter haydari, do not swap half the yoghurt for labneh, as labneh makes it heavier. To lighten it, add 2 spoons of cold water to the strained yoghurt.
- It keeps for 3 days covered in the fridge. The garlic grows a little sharper each day.
Nutrition
Values are per serving and approximate.