(*) Available in Turkish specialty shops.
Creams are an integral part of Turkish appetizers. Haydari is eaten with fresh white bread.
Finely mash the feta cheese in a soup plate with a fork. Add the yogurt and make a fine cream.
Rinse the parsley and shake it dry. Pluck off the leaves and set a few aside for garnish. Chop the others finely. Add the parsley to the cheese cream form. Sprinkle the mint into the cream with the chopped peppers.
Peel the garlic cloves and press them through the garlic press to the cream. Mix all the ingredients thoroughly and arrange the crem on a flat plate.
Rinse the peppers. Cut the stalks with the stem ends into small pieces. Slice the peppers diagonally, including the seeds, and spread them evenly around the cheese cream. Garnish this with the remaining parsley.
Classification by the author: Easily succeeds – Quickly
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