Haydari
classic
A thick meze made from strained yogurt, cheese, and heated oil with mint; it retains its shape on the plate.
Hot oil is not added directly to the yogurt; runny yogurt does not provide the expected consistency.
- Region
- Türkiye
- Category
- Breakfast and Meze
- Taste
- with mintwith yogurt
- Diet
- gluten-freevegetarian
- Season
- all year
- Occasion
- dinnershared table
- Service
- tradesman's eateryhome style
Where to eat ↓1 taste stops
Table balance
Taste: freshness
- Afterwards
- After a light main there is room for a syrupy dessert in this meal.
- Easy to miss
- On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Shortcuts worth knowing
Pick the good one
Haydari is made with strained yogurt. If it weeps water on the plate, the yogurt was not strained.
How to order
On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 180 Coffee & Bakery — directory match
- 26A — directory match
- 700 GRAM — directory match
- Adile Hanım Konağı · Kuloğlu — directory match
- Agora Restaurant · Tavaklı İskelesi — directory match
- Ahmetçe köyü kadın kooperatifi kafeterya — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
This dish at the taste stops
- Tavukçu Lokantası · Kızılay, Ankara — The historic meeting point of writers and poets; classic meze and grills.
Culturally documented classic stops; an editorial selection, not a score. /lezzet-duraklari
These are also easy to miss
- What is the etiquette of a meyhane?
At a meyhane the table is laid slowly: cold meze first, then hot ones, and the grill last. Meze is shared; nobody guards their own plate. Not hurrying is the custom — a table can last three or four hours.
- What does a vegetarian eat in Türkiye?
Olive-oil dishes are a whole branch of the cuisine and they are meatless: imam bayıldı, green beans in olive oil, mücver, hummus, haydari. In stewpot dishes meat stock may be used, so it is worth asking “etsiz mi?”; with meze and breakfast there is no difficulty.