Haydari (Thick Garlic Yogurt Dip)
Thick, tangy and packed with garlic and dried mint, haydari is the meze that disappears first from every Turkish table. Five minutes of whisking, no cooking at all.
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Ingredients
500g strained (suzme) yogurt, 10% fat
3 garlic cloves
1 tbsp dried mint, plus extra to garnish
2 tbsp extra virgin olive oil, plus extra to drizzle
40g walnut kernels, finely chopped (optional)
2 tbsp fresh dill, finely chopped
1/2 tsp salt
1/2 tsp Urfa chilli flakes, to finish
Warm pita bread, to serve
Instructions
- 1
If your strained yogurt has any surface liquid, pour it off; the dip should be as thick as possible.
- 2
Crush the garlic cloves with the salt in a pestle and mortar (or on a board with the flat of a knife) until you have a smooth paste.
- 3
Rub the dried mint between your palms into a large bowl to release its aroma, then add the yogurt, garlic paste and olive oil.
- 4
Whisk vigorously for 2-3 minutes until the mixture is light, glossy and completely smooth.
- 5
Fold in the chopped dill and, if using, most of the walnuts, keeping a few back for the top.
- 6
Taste and adjust the salt, then cover and chill for at least 30 minutes so the garlic and mint infuse.
- 7
Spread onto a shallow plate, swirl the back of a spoon through it, and finish with a drizzle of olive oil, the reserved walnuts, a pinch of dried mint and the Urfa chilli flakes.
- 8
Serve cold with warm pita bread for scooping.
Haydari is the king of the Turkish meze spread. Unlike cacik, it is never loosened with water: the whole point is a dense, spoon-standing texture, which is why it must be made with suzme (strained) yogurt rather than ordinary natural yogurt. Whipped with raw garlic, dried mint and good olive oil, it turns into something far greater than the sum of its parts.
The one technique worth knowing is to crush the garlic with a pinch of salt until it becomes a smooth paste before it goes anywhere near the yogurt. This mellows the harsh raw bite and lets the flavour spread evenly through every spoonful. Rubbing the dried mint between your palms as you add it wakes up the aroma too.
Some Istanbul meyhanes fold in crumbled white cheese or finely chopped walnuts for extra richness; both versions are authentic, so make it your own. If you cannot find proper strained yogurt in your local supermarket, the 10% fat suzme tubs from Turkish Online Market are exactly what a meyhane would use.
Serve haydari well chilled with warm pita bread, alongside grilled meats, or simply as part of a raki table with a cold glass of ayran for the drivers. It keeps in the fridge for two to three days and honestly tastes even better on day two.
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