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Overhead view of haydari with feta, dill, dried mint, pul biber and olive oil

Haydari Recipe

Haydari is a thick Turkish yoghurt dip made with strained yoghurt, feta, garlic, dill and dried mint. Serve it cold as part of a meze spread or alongside warm bread and grilled food.
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Course: Mezze, Side Dish, Starter
Cuisine: Turkish
Keyword: dips, yoghurt
Prep Time: 10 minutes
Cook Time: 2 minutes
Chilling Time: 30 minutes
Servings: 4 (4-6 as part of a mezze meal)
Calories: 161kcal
Author: Azlin Bloor

Equipment

  • Mixing bowl
  • Fork
  • Fine grater or garlic press
  • small saucepan (or frying pan)
  • Fine sieve and muslin, if the yoghurt needs draining

Ingredients

  • 400 g full-fat Greek yoghurt or Turkish strained yoghurt usually 1 large tub
  • 60 g feta cheese
  • 1 large garlic clove finely grated
  • 4 g fresh dill finely chopped, about 2 tablespoons
  • 15 g unsalted butter
  • 1 tsp dried mint
  • Salt only if needed

To Serve

Instructions

Prep Work

  • Finely chop the dill and grate or crush the garlic.
  • Check the yoghurt. If it looks loose or watery, place it in a fine sieve lined with muslin or strong kitchen paper.
  • Set the sieve over a bowl and drain the yoghurt in the fridge for at least 30 minutes.

Mix the Haydari

  • Place the feta in a mixing bowl and mash it thoroughly with a fork.
  • Add the yoghurt, grated garlic and chopped dill.
  • Stir until the ingredients are evenly combined.

Make the Mint Butter

  • Melt the butter gently in a small saucepan over a low heat.
  • Remove the pan from the heat and stir in the dried mint.
  • Let it sizzle gently for about 15 seconds, then leave the mint butter to cool for two or three minutes.
  • Stir the warm, but not hot, mint butter into the yoghurt mixture.
  • Taste and add salt only if needed.

Chill and Serve

  • Cover and chill the haydari for at least 30 minutes. This will also help thicken it a little.
  • Spoon it onto a shallow serving plate and create swirls across the surface with the back of a spoon.
  • Drizzle with extra virgin olive oil and garnish with dill, dried mint or pul biber.

Notes

 

 

Nutrition

Calories: 161kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 178mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 0.4mg
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