Recipe: Turkish Strained Yogurt with Chile and Herbs Spread (Haydari)

TURKISH STRAINED YOGURT
WITH CHILE AND HERBS SPREAD (HAYDARI)

"Thicker than 'cacik', this is made from strained yogurt - 'suzme' - which is very like the Middle Eastern 'labne'. Haydari is often mixed with mild red or green chiles and spread on little toasts or toasted flat bread. It's also delicious with all sorts of grills, kofte, and kebabs."

1 pound Greek-style yogurt
1 garlic clove
1 teaspoon sea salt
1/2 cup finely chopped fresh dill weed
1 long green chile, seeded and shredded
Sweet paprika, and extra-virgin olive oil (for serving)

TO STRAIN THE YOGURT:
Spoon the yogurt into a clean muslin or cheesecloth square or tea towel. Tie the four corners together and suspend the bundle form a wooden spoon over a deep bowl. Refrigerate overnight to drain. (You can use the strained yogurt in other savory or sweet recipes, and flavor accordingly.)

TO MAKE THE HAYDARI:
Tip the strained yogurt into a large bowl. Crush the garlic with the salt, then beat into the yogurt with the dill and chile. Taste and adjust seasoning if necessary. Chill, covered, until ready to eat.

TO SERVE:
Transfer to a serving bowl or plated and garnish with a sprinkle of paprika and drizzle of oil.

Strained yogurt is worth making to try in a variety of dips. Try it also with hot and spicy soups or serve as an accompaniment to grilled meats, rice dishes, and even with desserts.

Makes about 3/4 pound, 4-6 servings
Source: Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf