Chef´s Choice – Turkish Cuisine – Turkish Yogurt Dip (Haydari)

Chef´s Choice – Turkish Cuisine

Turkish Yogurt Dip (Haydari)

turkish-flagTurkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.


  • 450 g strained yogurt (süzme yoğurt)
  • 5 cloves garlic, mashed
  • 1 bunch fresh dill, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 100 g crème fraîche (optional)
  • a few mint leaves, for decoration


turkish-recipes-haydariFill the süzme yoğurt into a big enough mixing bowl.

Prepare a fine paste from the mashed garlic and a pinch of salt, and thoroughly mix it up with the yogurt.

Blend in dill, parsley and optionally the crème fraîche.

Serve the dip on a platter or in a serving bowl garnished with the mint leaves and a sprig of fresh dill.

Goes well with any kind of meat (kebab) or just as a starter or a snack together with fresh white bread.


About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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