Meze

Instructions

1. Make the haydari first so it has time to settle. Crush 1 small garlic clove to a paste with a good pinch of salt using the flat of a knife, then beat it into the 100 g of strained yoghurt until completely smooth.
2. Stir 1 tsp of finely chopped dill and 0.25 tsp of dried mint, rubbed between your fingers to wake it up, into the yoghurt. Taste for salt, cover and refrigerate for at least 15 minutes while you make the ezme.
3. For the ezme, halve 1 ripe tomato, scoop out the watery seeds, and chop the flesh as finely as you can, almost a mince, but by knife, never a blender. Chop 25 g of green pepper, 25 g of onion and 1 tbsp of parsley to the same fineness and combine in a bowl.