📝 About This Recipe
Haydari is a quintessential Turkish meze that elevates simple yogurt into a luxurious, velvety dip bursting with fresh herbs and aromatic garlic. Unlike its cousin Cacık, Haydari is defined by its thick, spreadable consistency and the unique addition of salty white cheese and sautéed dried mint. It is a vibrant, refreshing staple of the Aegean table that perfectly balances the tang of fermented dairy with the warmth of infused butter.
🥗 Ingredients
The Dairy Base
- 2 cups Strained Greek Yogurt (Süzme Yoğurt) (full-fat is essential for texture)
- 100 grams Turkish White Cheese or Feta (finely crumbled until almost a paste)
The Infusion
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 3 pieces Garlic Cloves (mashed into a paste with a pinch of salt)
Fresh Aromatics & Seasoning
- 1/2 bunch Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Extra Virgin Olive Oil (for the mixture)
- 1/2 teaspoon Sea Salt (adjust to taste based on saltiness of cheese)
- 1 teaspoon Lemon Juice (optional, for extra brightness)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 2-3 pieces Whole Fresh Dill Sprigs (for decoration)
- 1/2 teaspoon Aleppo Pepper (Pul Biber) (for a hint of color and mild heat)
- 4 pieces Walnut Halves (optional, toasted and crushed)
👨🍳 Instructions
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1
If your Greek yogurt isn't thick enough to hold its shape on a spoon, strain it through a cheesecloth-lined sieve for at least 2 hours in the refrigerator before starting.
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2
In a small mixing bowl, crumble the white cheese or feta very finely. Use the back of a fork to mash it into a smooth paste to ensure there are no large lumps in the final dip.
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3
Place the strained yogurt into a large glass mixing bowl and add the mashed cheese paste. Whisk vigorously until the two are fully incorporated and smooth.
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4
Prepare the garlic paste by crushing the cloves with a press or mincing them and mashing with a knife blade and a pinch of salt until a paste forms.
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5
In a small sauté pan, melt the 2 tablespoons of butter over medium-low heat until it begins to foam.
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6
Add the dried mint to the hot butter. Stir constantly for about 30-45 seconds until the mint becomes fragrant and the butter takes on a slightly greenish tint. Be careful not to burn the mint.
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7
Remove the pan from the heat and immediately stir in the garlic paste. The residual heat will cook the 'bite' out of the garlic without browning it.
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8
Allow the butter mixture to cool for about 3-5 minutes. Pour the cooled aromatic butter (including the mint and garlic) into the yogurt mixture.
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9
Add the finely chopped fresh dill and 1 tablespoon of olive oil to the bowl. Fold everything together gently with a spatula.
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10
Taste the Haydari. Add salt and the optional lemon juice if you feel it needs more acidity or seasoning.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the dried mint and garlic flavors to bloom within the cold dairy.
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12
To serve, spread the Haydari onto a shallow plate or bowl, creating decorative swirls with the back of a spoon.
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13
Drizzle generously with extra virgin olive oil and sprinkle with Aleppo pepper and fresh dill sprigs for a professional finish.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will become watery once the salt and herbs are added. Don't skip the step of sautéing the dried mint in butter—this 'tempering' process is what gives Haydari its signature smoky, herbal depth. If you find the feta too salty, soak it in cold water for 10 minutes before mashing it. For the best texture, chop the fresh dill as finely as possible so it integrates into the cream rather than standing out as leaves. Make this a day in advance if possible; the flavors are even better after a 24-hour chill.
🍽️ Serving Suggestions
Serve with warm, toasted pide bread or triangles of grilled sourdough. Pair with a chilled glass of Rakı or a crisp Sauvignon Blanc to cut through the richness. Include it as part of a larger meze platter alongside roasted eggplants and spicy Ezme. Use it as a cooling accompaniment to spicy grilled lamb chops or chicken shish kebabs. Serve with crunchy raw vegetables like cucumber spears, radishes, and carrot sticks for a lighter snack.