This recipe takes you on a journey through forgotten flavors, unveiling two delectable appetizers: Butter Lentil Paste and Haydari. Both dishes are rooted in the tradition of Greek tavern mezes, offering a taste of culinary history.
Gone are the days of flipping through endless cookbooks, searching for that hidden gem of a recipe. Nowadays, it’s all about video recipes, where a world of culinary creations unfolds with every click. Intrigued by the promise of “ancient Greek appetizers,” I recently stumbled upon a video that sent me down a rabbit hole of flavor exploration.
The host, Koray, wasn’t your typical, polished chef. His kitchen looked like a well-loved family space, and his banter felt more like catching up with a friend. But his passion for forgotten recipes was undeniable. He spoke of “legendary” appetizers, savored in old-school Greek taverns, a taste sadly missing from many modern menus. That’s when he unveiled his secret weapons: Butter Lentil Paste and Haydari. These weren’t just appetizers; they were promises of a culinary time capsule, a chance to savor the flavors enjoyed by generations past. Could these recipes truly live up to the hype? I had to find out.
Butter Lentil Paste
Ingredients
- 2 cups red lentils
- Water (amount not specified in video, but enough to cover lentils by 2-3 fingers)
- 1 tablespoon butter
- 1 teaspoon cumin
- 1 teaspoon paprika flakes
- 2 teaspoons paprika powder
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- 6 tablespoons strained yogurt
- 2-4 cloves garlic, chopped (depending on size)
- 1 handful fresh dill, chopped (optional)
Instructions
- Wash and drain the red lentils.
- In a pot, combine lentils with water and bring to a boil. Reduce heat, cover partially, and simmer for 30 minutes, or until lentils are tender and water is absorbed.
- Remove from heat and mash the lentils with a spoon or potato masher until smooth. If the mixture is too dry, add a little water.
- In a separate bowl, combine mashed lentils, butter, cumin, paprika flakes, paprika powder, black pepper, and salt. Mix well.
- Taste and adjust seasonings as needed.
- Stir in strained yogurt, chopped garlic, and dill (if using).
Red Onion Lentil Lubrication (Optional):
- Thinly slice half a red onion. Rub the onion with your hands for a few minutes to remove the bitterness.
- Squeeze the juice of half a lemon over the onions.
- Add a pinch of chopped parsley to the onion mixture.
- Drizzle with 2 tablespoons of olive oil and a pinch of red pepper flakes.
- In a pan, heat together half a tablespoon of butter, 1 tablespoon of olive oil, and 1 tablespoon of sunflower oil over low heat.
- Add the red onion mixture and simmer for a few minutes.
- Combine the lentil paste and red onion mixture in a serving dish.
Haydari
<h3″>Ingredients
- 200g feta cheese (approximately one slice)
- 6 tablespoons strained yogurt
- 1-2 cloves garlic, chopped
- 1 handful fresh dill, chopped
- 1 tablespoon olive oil
- Half a tablespoon butter
- Pinch of mint, chopped (optional)
Instructions
- Mash the feta cheese with a fork in a bowl.
- Add strained yogurt, garlic, dill, and olive oil. Mix well.
- In a separate pan, heat butter and olive oil over low heat. Add mint (if using) and cook for 30 seconds to release the flavor.
- Pour the hot oil mixture over the Haydari and stir gently.
- Serve immediately or refrigerate for later use.
Tips
- Use of strained yogurt for both appetizers to avoid a watery consistency.
- Adjust the amount of garlic and spices to your taste preference.
- For Haydari, adding butter at serving time enhances the flavor.
- Both appetizers are recommended to be served cold.
This recipe offers a unique opportunity to explore the lesser-known side of Greek cuisine. With its focus on fresh ingredients and simple techniques, it’s a chance to savor the flavors of the past and impress your guests with something truly special.
