Haydari (Turkish Yoghurt Dip)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 people
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Calories
151 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Haydari (Turkish Yoghurt Dip)
Description
To prepare Haydari, feta cheese is mashed into a paste and combined with thick strained yogurt to form a rich base. Garlic, converted to a paste with salt, and chopped fresh dill add pungency and herby freshness. Finely chopped walnuts contribute texture and subtle nuttiness. The dip is adorned by pouring warm melted butter infused with dried mint and a sprinkle of chili flakes or drizzle of olive oil on top, infusing a fragrant and slightly spicy finish.
The thick yogurt ensures a creamy consistency, which can be achieved by straining regular yogurt through cheesecloth to remove excess whey. The dip's flavors meld after chilling for at least 30 minutes. Haydari is commonly served as part of a meze platter or as a condiment alongside bread and grilled dishes, offering a cool contrast with its lightly garlicky, creamy texture and herbaceous notes.
Walnuts can be omitted for a smoother texture. The dip should be stored in an airtight container and consumed within five days in the refrigerator. Freezing is not recommended as it affects texture.
Ingredients
- 75 g feta cheese
- 200 g thick strained yoghurt
- 1 clove garlic (turned into a paste with a pinch of salt)
- 2 tablespoon dill finely chopped, fresh
- 40 g walnut (finely chopped)
- 25 g butter (to garnish)
- ½ teaspoon dried mint
- ¼ teaspoon chilli flakes to garnish, optional
Instructions
- Place the feta cheese in a bowl and turn it into a paste using a fork.
- Gently melt the butter (or heat the olive oil if not using butter) on low heat in a small saucepan and add the dry mint along with the chili flakes. Allow 5 minutes to infuse the oil with mint and chili.
- Add the yogurt, melted butter, garlic purée, finely chopped dill, and walnuts to the bowl and mix well.
- Transfer the yogurt and feta mixture into a serving bowl and garnish with chili flakes or a drizzle of olive oil.
Notes
- If thick strained yogurt is unavailable, strain regular yogurt through cheesecloth for several hours to remove excess liquid.
- Omitting walnuts will yield a smoother dip without nutty texture.
- Do not freeze Haydari, as thawing causes separation and changes its texture.
- Store leftovers in an airtight container refrigerated up to five days.
- Chill the dip at least 30 minutes before serving to allow flavors to develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 239mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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