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