Haydari
Haydari is a vibrant and refreshing Turkish yogurt dip, a staple of any meze platter. This creamy, tangy delight combines thick strained yogurt with pungent garlic, fresh mint, and a hint of olive oil, creating a harmonious balance of flavors perfect for scooping with warm pita or accompanying grilled meats.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 160 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gstrained yogurt
- 2 clovegarlic, minced
- 2 tbspfresh mint, finely chopped
- 0.5 tspdried mint
- 1 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
garnish
- 1 tbspfresh dill, finely chopped(optional)
- 0.25 tspred pepper flakes(optional)
Equipment
Mixing bowl · Spoon · Chef's knife · Cutting board · Garlic press (optional) · Plastic wrap · Serving dish
The method
Step by step
- 1
Peel and finely mince the garlic cloves using a garlic press or a sharp chef's knife.
About 2 min
Cook’s note: For a milder garlic flavor, you can grate the garlic or even roast it lightly before mincing.
- 2
Finely chop the fresh mint leaves and fresh dill, ensuring they are well-minced for even distribution of flavor.
About 3 min
Cook’s note: To chop herbs efficiently, stack the leaves, roll them tightly, and slice thinly, then chop across the slices.
- 3
In a medium-sized mixing bowl, combine the strained yogurt, minced garlic, finely chopped fresh mint, dried mint, olive oil, salt, and black pepper.
About 3 min
Cook’s note: Ensure your yogurt is well-strained; excess liquid will result in a thinner, less authentic Haydari texture. If your yogurt isn't thick enough, you can strain it further through cheesecloth for a few hours.
- 4
Stir all the ingredients together thoroughly with a spoon or spatula until they are well combined and the mixture appears smooth and uniform.
About 2 min
Cook’s note: Mix gently but completely to avoid over-aerating the yogurt, which can change its texture.
- 5
Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for at least 1 hour to allow the flavors to meld and the dip to chill thoroughly.
About 1 hr
Cook’s note: For the best flavor development, consider chilling the Haydari overnight. This allows the garlic and herbs to fully infuse the yogurt.
- 6
Before serving, remove the Haydari from the refrigerator and give it a final stir. Taste the dip and adjust the seasoning with additional salt or pepper if necessary.
About 1 min
Cook’s note: The flavors will intensify after chilling, so taste before adding more seasoning.
- 7
Transfer the Haydari to a serving dish and garnish with the finely chopped fresh dill and a sprinkle of red pepper flakes for a pop of color and a hint of warmth.
About 1 min
Cook’s note: A final drizzle of high-quality extra virgin olive oil just before serving can add a beautiful sheen and enhance the overall richness.
Per serving
Nutrition
- Calories
- 159.8kcal
- Protein
- 11.8g
- Carbs
- 6.2g
- Fat
- 9.7g
- Fibre
- 0.7g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Haydari is incredibly versatile. Serve it as part of a traditional Turkish meze spread with warm pita bread, alongside grilled chicken or lamb, or as a refreshing dip for vegetable sticks. For a slightly different flavor profile, you can experiment with adding a pinch of sumac or a squeeze of lemon juice. It also pairs wonderfully with a crisp, dry white wine.
Store leftover Haydari in an airtight container in the refrigerator.
Haydari is best served chilled and does not require reheating.