📝 About This Recipe
A cornerstone of the Turkish 'Meyhane' culture, Haydari is a luxuriously thick and tangy yogurt dip that elevates any appetizer spread. Unlike traditional tzatziki, Haydari is defined by its dense, concentrated texture achieved through strained yogurt and the savory addition of crumbled white cheese. Infused with fresh dill and a signature sizzle of garlic-infused butter, this dip offers a sophisticated balance of herbal freshness and rich, creamy indulgence.
🥗 Ingredients
The Yogurt Base
- 2 cups Süzme Yoğurt (Strained Greek-style Yogurt) (Full fat is essential for the authentic texture)
- 1/2 cup Turkish White Cheese or High-quality Feta (Finely crumbled with a fork)
The Infusion
- 2 tablespoons Unsalted Butter (To bloom the herbs and garlic)
- 1 tablespoon Extra Virgin Olive Oil (High quality for finishing)
- 3 cloves Garlic (Crushed into a fine paste with a pinch of salt)
- 1 teaspoon Dried Mint (Adds a deep, earthy aroma)
Fresh Aromatics and Seasoning
- 1/2 bunch Fresh Dill (Finely chopped, stems removed)
- 1/2 teaspoon Salt (Adjust to taste depending on the saltiness of the cheese)
- 1/4 cup Walnuts (Very finely crushed; provides a subtle nutty finish)
For Garnish
- 2-3 pieces Fresh Dill Sprigs
- 1/2 teaspoon Aleppo Pepper or Pul Biber (For a mild heat and beautiful red color)
- 3-4 pieces Whole Walnut Halves (Optional)
👨🍳 Instructions
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1
If your yogurt isn't thick enough, strain it through a cheesecloth over a bowl for at least 2 hours in the fridge until it reaches a cream-cheese-like consistency.
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2
In a medium mixing bowl, place the crumbled white cheese or feta and mash it further with a fork until it is almost a paste.
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3
Add the thick, strained yogurt to the bowl with the cheese and whisk vigorously until the two are perfectly incorporated and smooth.
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4
In a small skillet over medium-low heat, melt the 2 tablespoons of butter until it begins to foam slightly.
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5
Add the crushed garlic paste to the warm butter and sauté for just 30-45 seconds until fragrant, ensuring the garlic does not brown or turn bitter.
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6
Stir the dried mint into the warm butter and garlic mixture, allowing it to 'bloom' for 10 seconds, then remove the skillet from the heat immediately.
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7
Let the butter mixture cool for about 3-5 minutes so it doesn't curdle the cold yogurt when added.
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8
Pour the cooled garlic-mint butter into the yogurt mixture and fold gently with a spatula.
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9
Add the finely chopped fresh dill and the crushed walnuts to the bowl, folding them in until evenly distributed.
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10
Taste the dip; add salt if necessary, keeping in mind that the flavors will intensify as it chills.
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11
Transfer the Haydari to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving. This resting period is crucial for the flavors to meld.
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12
Just before serving, use the back of a spoon to create decorative swirls on the surface of the dip.
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13
Drizzle with a tablespoon of extra virgin olive oil and sprinkle with Aleppo pepper (Pul Biber) and fresh dill sprigs for a stunning presentation.
💡 Chef's Tips
Use high-quality full-fat yogurt; low-fat versions will result in a runny dip that lacks the signature richness. Always bloom your dried mint in warm butter; this unlocks essential oils that raw mint simply cannot provide. If the feta is very salty, soak it in cold water for 10 minutes before crumbling to mellow it out. Avoid using a food processor for the herbs; hand-chopping the dill ensures it stays vibrant and doesn't turn the dip green. For the best texture, crush the walnuts until they are the size of coarse sand—they should add body without being chunky.
🍽️ Serving Suggestions
Serve alongside warm, toasted pide bread or crusty sourdough slices. Pairs beautifully with grilled lamb chops or chicken shish tawook as a cooling side. Include it as part of a larger mezze platter with hummus, muhammara, and stuffed grape leaves. Serve with crisp vegetable crudités like Persian cucumbers, radishes, and carrot sticks for a lighter option. Enjoy with a glass of chilled Raki or a crisp Sauvignon Blanc to cut through the richness of the yogurt.