Haydari is my favourite dip right now. The feta dip is super creamy, tastes absolutely wonderful, and then it is ingenious both for brunch, tapas or just as a healthy afternoon snack accompanied by vegetable sticks.
In addition to talking about the embarrassing number of times I made it before I went out to travel, I already made it 3 times within the first week after I came home from Indonesia. So it tends to be an abuse…
HAYDARI – A TURKISH-INSPIRED DIP
Nevertheless, haydari tastes just really good, which was also widely agreed upon when I brought a portion to a joint tapas table a few weekends ago. The bowl of my homemade haydari was at least emptied at zero point five and got several laudatory remarks along the way, so I interpret that as a success!
FETADIP / FETACREME WITH BAKED PEPPERS
The first time I tasted the wonderful feta cream was actually with sweet Julie Bruun, who by the way is really worth following if you are into affordable, family-friendly and really delicious food. And who really is not?
Well, at least Julie’s delicious feta dip inspired me to make my own version, although it’s very similar to many of the ones that abound on the web, there’s just one reason for that. I have read that a classic haydari often contains Greek yoghurt, olive oil, parsley, paprika, chilli of some kind or other spices. Usually, I feel love spicy food, but just when it comes to haydari, I think it tastes absolutely wonderful just with quite a few ingredients, and without the big excesses on the spice front.
DELICIOUS AND EASY HAYDARI
I make my haydari with baked peppers, which gives the most wonderful deep taste, good salt and fat feta, and pampers it with a little garlic. Finally, I taste it with a little salt and pepper and a squeeze of lemon juice. That’s it.
There is no need for more, and I hope you will love the simple version as much as I do. Although it may not be as authentic as they come, and probably more is a pre-Danish version. Nevertheless, it just tastes insanely good and is in my opinion the recipe for the world’s best feta cream.
Ingredients
400 g red pepper (I used 5 snack peppers)
250 g feta cheese (puck)
1 clove of garlic
2 teaspoons lemon juice
Sea salt/pepper
Instructions
- Turn the oven on 200 degrees hot air.
- Halve the peppers, remove seeds and white skins, rinse them and place them skin side up on a baking sheet lined with parchment paper.
- Bake the peppers in the preheated oven for 15-20 mins until the skin detaches from the rest of the peppers and begins to darken.
- Put the baked peppers in a food processor or blender together with feta cheese and lemon juice and blend until the cream is soft. You can remove the skin on the peppers, but I think it contributes with a nice taste and a little bite to the consistency.
- Season with salt and pepper and place your haydari in a bowl.
- Put the bowl in the fridge until it is to be eaten, so that it becomes cold and thicker in consistency. Keep your haydari in the fridge if you do not get to eat it all.