Haydari (Turkish Yogurt Dip with Herbs)

About This Recipe

Haydari (pronounced hy-dar-ee) is a Turkish meze (appetizer) made from strained yogurt (labne) whipped until fluffy, then folded with fresh herbs, garlic, and sometimes walnuts or pine nuts. The dip is creamy, tangy, and herbaceous, served cold with warm bread or vegetables for dipping. The name likely comes from the word 'haydut' (bandit), though the origin story is uncertain. Haydari is served in Turkish homes, restaurants, and is a standard part of any meze spread. The dish requires few ingredients but relies on the quality of the yogurt — full-fat yogurt with live cultures is essential. Some versions are topped with a drizzle of good olive oil, a sprinkle of dried mint, and a few walnuts, making it as much about presentation as taste.

Ingredients

Serves 6

• 500 gfull-fat Greek yogurt or strained yogurt (labne)
• 2 clovesgarlic, minced to a paste
• 1 small bunchfresh dill, finely chopped
• 1 small bunchfresh mint, finely chopped (optional)
• 30 gwalnuts, finely chopped (or toasted pine nuts)
• 1 pinchsea salt
• 1 pinchwhite pepper
• 2 tbspextra-virgin olive oil (for drizzling)
• 1 tspdried mint (for garnish)
• to servewarm flatbread (pita or Turkish bread)

Instructions

1. 1

   Prepare the yogurt

   If using regular yogurt, strain it through cheesecloth overnight to remove whey and thicken it. If using Greek yogurt, it's already thick and ready. Transfer to a bowl.

2. 2

   Whip the yogurt

   Using an electric mixer or vigorous hand whisking, whip the yogurt for 2–3 minutes until it becomes fluffy and doubles in volume. This aerates the yogurt and gives haydari its characteristic light texture.

3. 3

   Add the garlic

   Mince the garlic and mash it to a paste with a pinch of salt. Fold the garlic paste into the whipped yogurt gently.

4. 4

   Fold in the herbs

   Fold in the fresh dill, mint (if using), and half of the chopped walnuts. Taste and adjust seasoning with salt and white pepper. The dip should taste fresh, herby, and slightly tangy.

5. 5

   Plate and garnish

   Transfer the haydari to a shallow dish. Using the back of a spoon, create a shallow well in the center. Drizzle with good olive oil, scatter the remaining walnuts, and sprinkle with dried mint.

6. 6

   Serve

   Serve chilled or at room temperature with warm flatbread or vegetables for dipping. Haydari is best eaten within a few hours of making, while the yogurt is still fluffy.

Variations

• •

  With roasted red pepper — add 50g of finely diced roasted red pepper for a different flavor.

• •

  Spicy haydari — add a pinch of Aleppo pepper or cayenne for heat.

• •

  With feta — fold in 50g of crumbled feta for a more Mediterranean version.

• •

  With different herbs — use fresh parsley, cilantro, or chives instead of dill.

Storage

Haydari is best eaten immediately but can be refrigerated for up to 2 days. It will lose some volume as the yogurt settles. Do not freeze.

Frequently Asked Questions