Haydarı is a Turkish meze of strained yogurt, herbs and garlic and it pairs well with crunchy carrots and beetroot in this simple veggie starter. It can also be served as part of a meze spread.
Beets & carrots with cumin & haydarı
400g suzme or greek yogurt
1 red and 1 green chilli, halved, deseeded and very finely chopped
Fresh dill, leaves only, roughly chopped
2 garlic cloves, crushed
5 tbsp extra virgin olive oil
600g cooked beetroot (not pickled)
2 tsp toasted cumin seeds
½ tsp white balsamic vinegar
25g walnut pieces, lightly toasted
Make the haydarı 2 hrs ahead of when you want to serve.
Strain the yogurt, put in a bowl and combine with 2 tbsp of the olive oil, the dill (keeping some back for serving), garlic and chilli – don’t overmix, you should still be able to see bits of chilli.
Peel and cut the carrots into matchsticks, and the beetroots into wedges.
Heat 2 tbsp of the oil in a large frying pan over a medium heat. Add half the cumin seeds, cook for 30 secs, then add the carrots. Stir-fry for 1 min, then add the vinegar, a good squeeze of lemon and some seasoning and quickly remove from the pan.
Add 1/2 tbsp of oil to the pan with the rest of the cumin seeds. Cook for 30 seconds, then add the beetroot. Squeeze on some more lemon juice and season.
Put some of the haydarı ın a bowl, flatten and swirling it a little with the back of a spoon. Spoon some beetroot on top, then some carrots, sprinkle with dill and walnuts and drizzle with a little more of the olive oil.
Serve with pide or fresh crusty bread.
Source: BBC Good Food