Haydari Recipe

Haydari is a creamy dip from Turkish cuisine, made with feta cheese, Greek yogurt, garlic, dried mint, and fresh dill. It’s ready in just 5 minutes! Super simple, super easy, and irresistibly delicious!

Dips and spread are a big part of the Mediterranean mezze platter. When you visit a Turkish restaurant in Istanbul, they bring a large tray with several mezzes for you to choose. These would include ezme, havuc tarator, hummus and of course haydari. You can have them with some freshly baked bread such as pita or bazlama.

Recipe Highlights: Haydari

Cultural Influence: Turkish

Suitable for: Mezze spreads, side dishes, condiments

Dominant Flavor Profile: Creamy, tangy, and slightly salty

Skill Level Required: Beginner-friendly

Why You’ll Love This Recipe: Haydari is quick and easy to prepare, yet packed with flavor. Its rich and creamy texture makes it perfect for bread and an excellent addition to any mezze platter or alongside kebabs.

What Is Haydari?

Haydari, pronounced high-DAH-ree, is a staple dip in Turkish cuisine, frequently found among the top dishes in traditional mezze platters.

In kebab restaurants, haydari is commonly served as a condiment alongside meat dishes like Adana kebab and beef shish kebab. It pairs well with other side dishes such as acılı ezme, Havuç Tarator (Turkish Carrot Salad with Yogurt), piyaz, sumac onions, and roasted onions, typically enjoyed with freshly made lavash bread.

At Meyhane taverns, diners can choose from various mezze dishes to create a large mezze platter for dinner. In addition to haydari, popular options include stuffed grape leaves, mücver (zucchini fritters), Turkish green beans with tomatoes and stuffed artichoke bottoms.

Haydari is beloved for its quick preparation and complex flavor, combining creamy yogurt, tangy cheese, and fresh herbs. This versatile dip enhances the taste of breads, meats, and a variety of other dishes.

Haydari Ingredients

Greek Yogurt: Use thick Greek yogurt for a creamy base. If Greek yogurt is not available, you can use strained regular yogurt or labneh for a similar consistency.

Feta Cheese: Crumble the feta cheese finely to evenly distribute its tangy and salty flavor throughout the dip. Adjust the amount based on your preference for saltiness.

Garlic: Grated garlic adds a pungent kick. Adjust the amount to suit your taste preference.

Dill: Fresh dill provides a fresh and slightly sweet flavor. Ensure it’s finely chopped to blend smoothly into the dip.

Parsley: Chopped parsley adds a mild herbal note and a touch of color. Fresh parsley works best for flavor and appearance.

Dried Mint: Dried mint offers a subtle minty flavor that complements the tanginess of the yogurt and the saltiness of the feta.

How To Make Haydari

Step 1: Strain the Yogurt

Line a colander with a cheese towel or muslin cloth and place it over a bowl. Transfer the Greek yogurt into the lined colander. Let it sit for about 2 hours in the refrigerator to allow excess water to drain out.

Step 2: Prepare the Cheese and Yogurt

After straining (if applicable), transfer the strained yogurt or labneh into a mixing bowl. Use a fork to mash the crumbled feta cheese into the yogurt until well combined.

Step 3: Add The Remaining Ingredients

Grate the garlic cloves directly into the yogurt and feta mixture. Add chopped fresh dill, chopped parsley, dried mint, and salt.

Mix all the ingredients well, ensuring everything is evenly incorporated. Taste and adjust seasoning if necessary.

Step 4: Chill Before Serving

Cover the bowl with plastic wrap and refrigerate haydari for at least 30 minutes to allow the flavors to meld together.

Once chilled, transfer haydari to a serving bowl. Optionally, drizzle with a little olive oil and garnish with a sprig of fresh dill or a sprinkle of dried mint before serving.

Serving Suggestions

As a Dip with Bread: Serve haydari with traditional Turkish breads such as lavash, pide, bazlama or pita.

Part of a Mezze Spread: Include haydari as part of a mezze platter alongside other Turkish appetizers. It pairs well with dishes like stuffed grape leaves (dolma), hummus, baba ghanoush, and olives.

Condiment for Mediterranean-Inspired Meals: Use haydari as a condiment or sauce for Mediterranean-inspired dishes. It goes well with falafel wraps or grilled vegetable sandwiches.

In Sandwiches or Wraps: Spread haydari inside sandwiches or wraps for added creaminess and flavor. It works particularly well as a spread alongside sliced meats or cheeses.

Recipe Tips

Use Strained Yogurt or Labneh: For a thicker and creamier texture, use strained Greek yogurt or labneh. This step enhances the consistency of the haydari and makes it easier to blend with other ingredients.

Allow Time to Chill: Let the prepared haydari chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and enhances the overall taste of the dip.

Storage Tips

Refrigeration: Store haydari in an airtight container in the refrigerator. It can typically be stored for up to 3–4 days.

Stir Before Serving: Before serving, stir the haydari well to redistribute any separated liquids and maintain its creamy consistency.

Avoid Freezing: Due to its dairy content, freezing may alter the texture and flavor negatively, so it’s best to avoid freezing haydari.

Serve Chilled: Serve haydari chilled for the best taste and texture.

Frequently Asked Questions: