Turkish Haydari Strained Yogurt Dip with Dill

Name: Turkish Haydari Strained Yogurt Dip with Dill
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 2 cups (450 g) full-fat strained Greek-style yogurt, thick, cold, any liquid on top poured off; ½ cup (75 g) feta cheese, crumbled finely with a fork; 2 medium cloves (8 g) garlic cloves, peeled and finely grated into a paste; ½ cup (15 g) fresh dill, lightly packed, thick stems removed, finely chopped; 2 tablespoons (30 ml) extra-virgin olive oil, divided: 1 tablespoon (15 ml) for mixing, 1 tablespoon (15 ml) for drizzling; 1 teaspoon (5 ml) fresh lemon juice, freshly squeezed; black pepper, freshly ground, to taste; fine sea salt, to taste, only if needed after tasting; ¼ teaspoon (½ g) Aleppo pepper (pul biber), for sprinkling on top (optional)

From the MyKitchenBank Kitchen

A thick, cooling Turkish meze of strained yogurt, crumbled feta, plenty of fresh dill and garlic, finished with good olive oil. It comes together in 15 minutes and is best with warm bread or raw vegetables.

Prep: 15 min
Cook: —
Wait: 1 hr
Total: 1 hr 15 min
Makes: About 2 cups (480 g), serving 6 as a meze

Jump to recipe ♡ Save

Ingredients

6 servings

2 cups (450 g) full-fat strained Greek-style yogurt, thick, cold, any liquid on top poured off
½ cup (75 g) feta cheese, crumbled finely with a fork
2 medium cloves (8 g) garlic cloves, peeled and finely grated into a paste
½ cup (15 g) fresh dill, lightly packed, thick stems removed, finely chopped
2 tablespoons (30 ml) extra-virgin olive oil, divided: 1 tablespoon (15 ml) for mixing, 1 tablespoon (15 ml) for drizzling
1 teaspoon (5 ml) fresh lemon juice, freshly squeezed
black pepper, freshly ground, to taste
fine sea salt, to taste, only if needed after tasting
¼ teaspoon (0.5 g) Aleppo pepper (pul biber), for sprinkling on top (optional)

Equipment (7)

Medium mixing bowl (about 1.5 qt / 1.5 L)
Fine microplane or garlic press
Fork
Rubber spatula
Sharp chef's knife and cutting board
Shallow serving bowl (about 2-cup / 500 ml capacity)
Measuring cups and spoons

Steps

Before you start

Use thick strained yogurt (Greek-style or Turkish süzme). If your yogurt is regular or thin, strain it in cheesecloth in the fridge for 4 hours first.
Haydari tastes better after at least 1 hour in the fridge, so the garlic mellows and the flavors blend.
Feta is salty, so don't add any salt until you've tasted the mixed dip.
Chop the dill with a sharp knife just before mixing so it stays bright green.

1
Prep the yogurt
- Spoon the yogurt into a medium bowl, pouring off any watery liquid on top first.
- Stir with a spatula for 20 seconds until smooth and creamy.
+ Show details− Hide details
Ready when: Yogurt looks smooth with no lumps and holds a soft peak on the spatula.
Tip: If the yogurt looks runny, strain it in a cheesecloth-lined sieve in the fridge for 2 to 4 hours first, or the dip will be loose.
2
Make garlic paste
- Finely grate the garlic cloves with a microplane, or press them, into a paste.
- Add to the yogurt along with the lemon juice and stir to combine.
+ Show details− Hide details
Ready when: No visible chunks of garlic remain; the yogurt is evenly speckled.
Tip: Grating rather than chopping spreads the garlic evenly so no one bites into a raw chunk.
3
Crumble the feta
- Crumble the feta into a small bowl and mash with a fork until it looks like coarse, moist sand with some small bits remaining.
- Add it to the yogurt.
+ Show details− Hide details
Ready when: No crumbs larger than a pea.
Tip: Pat very wet feta with paper towel first so it doesn't thin the dip.
4
Chop the dill
- Remove the thick stems from the dill and chop the fronds finely with a sharp knife to make about 1/2 cup (15 g) lightly packed.
- Add to the yogurt mixture.
+ Show details− Hide details
Ready when: Dill is finely chopped and fluffy, not bruised or wet.
Tip: Dry the dill thoroughly after washing, otherwise water will thin the dip.
5
Mix and season
- Add 1 tablespoon (15 ml) of the olive oil and several grinds of black pepper.
- Fold gently with a spatula for about 30 seconds until evenly combined.
- Taste, and add a pinch of salt only if needed.
+ Show details− Hide details
Ready when: Dip is uniformly green-flecked and tastes tangy, garlicky, and well salted.
Tip: Feta is salty, so taste before adding any salt.
6
Chill to blend
- Cover the bowl and refrigerate for at least 1 hour so the garlic mellows and the flavors blend.
+ Show details− Hide details
Ready when: Dip is cold and slightly thicker than when mixed.
7
Serve with oil
- Stir the dip once, then spread it into a shallow serving bowl, making a few swirls with the back of a spoon.
- Drizzle with the remaining 1 tablespoon (15 ml) olive oil and sprinkle with Aleppo pepper, if using.
- Serve with warm flatbread, pide, or raw vegetables.
+ Show details− Hide details
Ready when: Surface is glossy with pools of olive oil in the swirls.
Tip: Serve cold, straight from the fridge, for the best texture.

Good to know

Tips

Thick yogurt is the key: the dip should hold its shape on a spoon.
Grate the garlic to a paste, and let the dip rest so its sharpness softens.
Fold gently and don't over-stir, which can make strained yogurt looser.
For a smoother dip, mash the feta with 1 tablespoon of the yogurt before combining.

Make ahead

Make up to 2 days ahead and keep covered in the fridge. Add the final olive oil drizzle and Aleppo pepper just before serving.

Storage & reheating

Refrigerate in an airtight container for up to 4 days; the garlic gets stronger each day. Stir before serving, and pour off any liquid that collects. Not recommended at room temperature for more than 2 hours. Freezing is not recommended because yogurt turns grainy.

Substitutions

full-fat strained Greek-style yogurt → Regular plain whole-milk yogurt, strained. Strain 3 cups (750 g) in cheesecloth in the fridge for 4 to 6 hours to reach about 2 cups of thick yogurt.
feta cheese → Turkish beyaz peynir or fresh goat cheese. Beyaz peynir is traditional; goat cheese is milder, so taste for salt.
fresh dill → Fresh mint, or a mix of mint and parsley. Use the same volume; mint gives a more cooling flavor.
fresh lemon juice → White wine vinegar. Use 1/2 teaspoon, as it is sharper.