Creamy whipped yogurt dip flavored with garlic, dill, and walnuts — a Turkish appetizer and bread companion.
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.
Serves 6
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.
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.
Mince the garlic and mash it to a paste with a pinch of salt. Fold the garlic paste into the whipped yogurt gently.
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.
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.
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.
The yogurt must be full-fat and strained (or use Greek yogurt) — thin yogurt will not whip up properly and the result will be flat.
Whip the yogurt vigorously — the air is what makes haydari light and fluffy. Don't be gentle with it.
Fresh herbs are essential — dried herbs won't provide the same flavor and color.
Haydari should be served soon after making while it's still fluffy. It will lose volume if left standing too long.
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.
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.
Haydari is a traditional Turkish meze, part of the rich tradition of yogurt-based appetizers in Turkish and Levantine cuisine. The dish reflects the Turkish love of fresh herbs and yogurt, and is served in homes and restaurants throughout Turkey.
Haydari is Turkish, made with herbs and walnuts, whipped until fluffy, and served as a dip. Tzatziki is Greek, made with cucumber and dill, and has a thinner consistency. Both are yogurt-based, but quite different.
You'll need to strain regular yogurt through cheesecloth overnight to remove whey. Greek yogurt or labne (strained yogurt) is much easier and more traditional.
You may not have whipped it long enough, or the yogurt wasn't thick enough to begin with. Whip for at least 2–3 minutes with an electric mixer, or use thick Greek yogurt.
It's best made shortly before serving to preserve the fluffiness. You can make it up to 4 hours ahead and refrigerate, but it will lose some volume.
Per serving (120g / 4.2 oz) · 6 servings total
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