📝 About This Recipe
Haydari is a beloved cornerstone of the Turkish 'meze' table, distinguished from its cousin Cacik by its thick, spreadable consistency and punchy herbal profile. This vibrant dip marries the tang of strained yogurt with the sharpness of feta cheese, infused with garlic-sautéed dried mint and a bouquet of fresh dill. It is a cooling, luxurious spread that perfectly balances rich dairy with bright, aromatic notes, making it an essential companion for warm flatbreads and grilled meats.
🥗 Ingredients
The Yogurt Base
- 2 cups Greek Yogurt or Süzme Yogurt (full-fat is essential for texture)
- 1/2 cup Creamy Feta Cheese (crumbled and mashed into a paste)
The Infusion
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 3 cloves Garlic (minced and turned into a paste with a pinch of salt)
Fresh Herbs and Seasoning
- 1/2 bunch Fresh Dill (finely chopped, stems removed)
- 1/2 teaspoon Sea Salt (adjust to taste based on saltiness of feta)
- 1/4 cup Walnuts (very finely crushed; adds body and nuttiness)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 2-3 pieces Fresh Dill Sprigs (for decoration)
- 1/2 teaspoon Aleppo Pepper or Pul Biber (for a mild heat and 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 labneh-like consistency.
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2
In a small mixing bowl, crumble the feta cheese and use a fork to mash it thoroughly until it becomes a smooth paste.
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3
Add the strained yogurt to the feta paste and whisk together until the mixture is completely homogeneous and aerated.
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4
Place a small skillet over medium-low heat and add the 3 tablespoons of olive oil.
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5
Add the minced garlic to the oil and sauté for just 30-45 seconds. You want to mellow the raw bite without browning the garlic.
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6
Stir in the dried mint and remove the pan from the heat immediately. The residual heat will bloom the mint, turning the oil fragrant and dark green.
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7
Allow the garlic-mint oil to cool for 5 minutes so it doesn't separate the yogurt base.
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8
Pour the cooled oil mixture into the yogurt and feta base, stirring gently to incorporate.
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9
Fold in the finely chopped fresh dill and the crushed walnuts. The walnuts provide a subtle structural crunch that is traditional in many Turkish regions.
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10
Taste the dip and add salt if necessary. Remember that feta is naturally salty, so be cautious.
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11
Transfer the Haydari to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This resting period allows the garlic and herbs to infuse the dairy.
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12
Before serving, use the back of a spoon to create a shallow swirl on the surface of the dip.
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13
Drizzle with a final tablespoon of olive oil, sprinkle with Aleppo pepper, and garnish with fresh dill sprigs and walnut halves.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will release water and make the dip runny. Blooming the dried mint in warm oil is the secret to the authentic Haydari flavor—don't just stir it in raw. If you don't have Aleppo pepper, a mix of paprika and a tiny pinch of cayenne is a great substitute. Ensure your fresh dill is completely dry before chopping to prevent the dip from turning a muddy green color. For an ultra-smooth texture, you can pulse the feta and yogurt in a food processor before adding the oil and herbs.
🍽️ Serving Suggestions
Serve alongside warm, fluffy Pide bread or toasted triangles of Lavash. Pair with grilled lamb skewers (Kebabs) to provide a cooling contrast to the charred meat. Include it as part of a larger Meze platter with stuffed grape leaves (Sarma) and roasted eggplant dip. Serve with crisp vegetable crudités like Persian cucumbers, radishes, and bell pepper strips. Pairs beautifully with a chilled glass of Raki or a crisp, dry white wine like Sauvignon Blanc.