Servings
Font
Back
Haydari (Turkish Yoghurt Meze)
5 from 6 votes

Haydari (Turkish Yoghurt Meze)

A thick, creamy meze dish from Turkey, Haydari is a wonderful accompaniment to any feast. A salty, tangy and herbaceous hit of flavour.

Prep Time
10 mins
Yoghurt Straining (optional)
4 hrs
Total Time
10 mins
Servings: 6
Calories: 200 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Mediterranean, Turkish

Ingredients

  • 2 cups PLAIN yogurt thick and creamy variety) (or strained - see notes below
  • 6 oz feta cheese 170g, soft
  • 1 garlic minced, clove
  • ½ tsp salt
  • black pepper (freshly ground)
  • ¼ cup extra virgin olive oil
  • 2 tbsp dried mint
  • ¼ cup dill chopped, fresh
  • 1 tbsp parsley chopped, fresh
  • ½ lemon (juice of)

Instructions

To strain the yoghurt - Optional
    Cup of Yum
  1. For the best results, strained yoghurt is the way to go.1. Dampen a piece of muslin or fine tea towel and squeeze out as much water as you can.2. Place the muslin/teatowel into a fine sieve and then put in the yoghurt.3. Place the sieve over a bowl large enough to collect the excess liquid in the bottom without touching the sieve (about a 2" gap)4. Refrigerate for 4 hours or longer (up to 24).
To make the Haydari
  1. Using a fork, mash the feta with about 2 tbsp of the yoghurt until smooth
  2. Add the garlic, salt, pepper, extra virgin olive oil, 1 tbsp of the mint, the dill and lemon and stir well
  3. Spread the mixture over a plate in a thin layer and then drizzle over a little more extra virgin olive oil. Sprinkle the remaining dried mint, the parsley and finally a spritz of lemon juice.
  4. Refrigerate until needed. It'll stay fresh for up to a week in the fridge (covered).

Notes

  • How to strain your own yoghurt
  • You can also make Haydari using labne
  • Storing
  • Store Haydari in the fridge for up to a week. It is NOT suitable for freezing.
  • Serving
  • Serve with flatbreads, pitta breads or raw vegetables to scoop up the Haydari
  • Lightly dampen some muslin or a tea towel.
  • Place over a fine sieve and add the yoghurt
  • Place the sieve over a bowl with enough space to collect the water without touching the sieve and then cover the top loosely with plastic wrap or a tea towel.
  • Refrigerate for 24 hours, pour out the water and you're done.

Nutrition Information

Calories 200kcal (10%) Carbohydrates 5g (2%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 29mg (10%) Sodium 538mg (22%) Potassium 155mg (3%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 388IU (8%) Vitamin C 7mg (8%) Calcium 229mg (23%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 5g 2%
Protein 11g 22%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 29mg 10%
Sodium 538mg 22%
Potassium 155mg 3%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 388IU 8%
Vitamin C 7mg 8%
Calcium 229mg 23%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.