📝 About This Recipe
Haydari is a quintessential Turkish meze that elevates simple yogurt into a luxurious, herb-infused masterpiece. Unlike a standard cacık, this dip is defined by its thick, spreadable consistency and the bold interplay of salty feta, pungent garlic, and aromatic dried mint. It is a cooling yet zesty staple of the Aegean coast, perfect for scooping up with warm pita or as a sophisticated accompaniment to grilled meats.
🥗 Ingredients
The Yogurt Base
- 2 cups Süzme Yoğurt (Strained Greek Yogurt) (full-fat is essential for the correct texture)
- 1/2 cup Creamy Feta Cheese (finely crumbled or mashed into a paste)
Aromatics and Herbs
- 3 cloves Fresh Garlic (pressed or grated into a fine paste)
- 1/2 bunch Fresh Dill (stems removed and very finely chopped)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely minced)
The Sizzle (Infusion)
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Red Chili Flakes (Aleppo Pepper) (adds a subtle warmth without intense heat)
Seasoning and Garnish
- 1/2 teaspoon Sea Salt (adjust to taste based on the saltiness of the feta)
- 1/4 cup Walnuts (finely crushed for texture)
- 4-5 pieces Whole Mint Leaves (for decoration)
👨🍳 Instructions
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1
Begin by preparing your yogurt. If your Greek yogurt isn't thick enough to hold its shape on a spoon, strain it through a cheesecloth-lined sieve for 1-2 hours in the fridge.
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2
In a medium mixing bowl, place the crumbled feta cheese. Use the back of a fork to mash it until it forms a smooth, thick paste.
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3
Add the strained yogurt to the feta paste and whisk vigorously until the two are completely incorporated and the mixture is silky smooth.
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4
Prepare the garlic by grating it or using a mortar and pestle with a pinch of salt to create a paste; stir this into the yogurt mixture.
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5
In a small skillet over low heat, melt the butter and olive oil together until they begin to foam slightly.
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6
Add the dried mint and the Aleppo pepper flakes to the warm butter. Let them sizzle for exactly 30-45 seconds until the butter turns a light golden-red and smells highly aromatic.
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7
Remove the skillet from the heat immediately to prevent the herbs from burning. Allow the infused butter to cool for 3-4 minutes.
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8
Pour the cooled herb butter into the yogurt and feta mixture. Use a spatula to fold it in until streaks disappear.
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9
Fold in the finely chopped fresh dill, parsley, and crushed walnuts. The walnuts provide a delightful crunch that contrasts the creamy base.
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10
Taste the Haydari. Depending on the saltiness of your feta, you may need a pinch of sea salt to brighten the flavors.
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11
Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the garlic and mint to fully permeate the yogurt.
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12
Before serving, use the back of a spoon to create a decorative swirl on the surface. Drizzle with a tiny bit more olive oil and garnish with fresh mint leaves and a sprinkle of dill.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will become watery and lose the signature 'spreadable' texture. Blooming the dried mint in warm butter is the secret to an authentic Haydari; never skip this step or the flavor will be flat. If your garlic is very strong, remove the green germ from the center of the clove before grating to avoid a bitter aftertaste. For an extra smooth texture, you can pulse the feta and yogurt in a food processor before adding the herbs and oil. This dip actually tastes better the next day, so feel free to make it 24 hours in advance.
🍽️ Serving Suggestions
Serve as part of a traditional meze platter alongside Hummus, Muhammara, and stuffed grape leaves. Pair with warm, charred pita bread or crispy 'Lavaş' crackers for the perfect crunch. It acts as a cooling condiment for spicy grilled lamb kebabs or 'Köfte' (Turkish meatballs). Serve with a chilled glass of Rakı or a crisp, dry Sauvignon Blanc to cut through the richness. Use it as a sophisticated spread in a Mediterranean-style vegetable wrap or sandwich.