Haydari is a yogurt-based dip crafted from tangy feta cheese, garlic, and fresh herbs. Enjoy it on a Turkish mezze platter with other sauces and small plates. For all you dip lovers, try toum, sos czosnkowy, or this easy raita recipe.
What is Haydari Dip?
Haydari, pronounced like high-DAH-ree, is a Turkish dipping sauce made with tangy strained yogurt called süzme yoğurt and white cheese called beyaz peynir. It is commonly features on Mediterranean and Middle Eastern meze with other small plates, a concept similar to Spanish tapas.
Ingredients You’ll Need
The easy-to-make dip takes 5 minutes to make using simple ingredients. Here’s what you need to get started.
- Cheese: Use a good quality full-fat feta cheese with a soft texture stored in brine. If you don’t have access to a Turkish or Middle Eastern store, it’s the best replacement for beyaz peynir, which has the perfect tanginess.
- Garlic: I suggest using four fresh garlic cloves, but measure with your heart.
- Mint: Freshly chopped mint is a perfect addition, but if you have to use dried mint, use about one teaspoon.
- Yogurt: Traditional haydari recipes call for süzme yoğurt, a thick, strained yogurt. It’s hard to find in mainstream grocery stores, but you can often find them at local Turkish or Middle Eastern stores. If you can’t find süzme, use thick, store-bought Greek yogurt, labneh, or prepare homemade strained yogurt (see my instructions for straining cheese below).
- Lemon Juice: Cut the creaminess of the dip with freshly squeezed lemon juice.
- Salt: Season haydari with salt.
- Olive Oil: Drizzle olive oil over the top to serve.
Additions and Substitutions
Haydari is traditionally served on a plate or in a shallow bowl, flattened with a drizzle of olive oil, and topped with more fresh herbs. Other popular toppings are chopped walnuts, roasted pine nuts, or red pepper flakes, but here are more ideas to customize haydari and make it your own.
- Stir in vegetables like roasted red peppers or eggplants.
- Top the Turkish yogurt dip with sweet pomegranate seeds for a bright pop of color, or try salty olives.
- I keep this haydari recipe simple, but you can add spices like smoked paprika, baharat, or za’atar.
- Spoon sauces like skhug, pistachio pesto, shatta sauce, or chimichurri with cilantro over the top.
- Replace the mint with fresh dill or fresh parsley.
- Finish the dip with a spiced butter made with butter, dried mint, and red pepper flakes. Sometimes, I like to warm butter and spices in a skillet and stir them into the yogurt dip.
How to Make Haydari
The full recipe with measurements is in the recipe card below.
Step 1: Add the feta cheese to a mixing bowl and mash the cheese with the back of a fork, then add the olive oil.
Step 2: Stir in the Greek yogurt, minced garlic, and fresh mint until combined. Taste and season with salt.
Step 3: Transfer the yogurt mixture to a serving bowl and garnish with fresh basil and a drizzle of olive oil.
How to Strain Yogurt
If you only have access to plain yogurt, learning how to strain it will save you a trip to the store. Süzme yoğurt is a variation of yogurt hung in muslin to remove the excess moisture, resulting in a thick and creamy consistency.
- Line a colander with a few layers of cheesecloth or paper coffee filters. Place it over a large bowl suspended to catch the liquid that strains out.
- Scoop the plain yogurt onto the cloth. Cover with plastic wrap and transfer it to the refrigerator.
- Let the yogurt strain for 5-6 hours. The longer it strains, the thicker it will become as more whey (the watery liquid) drains out.
- Check on the yogurt every so often. Once it reaches your desired consistency, discard the collected whey from the bowl (or save it for something else) and the thick yogurt in your recipe.
Expert Tips
- If you’re struggling to mash the feta, add the olive oil and yogurt to the feta to loosen it up. Or you can just put the feta cheese and yogurt in a food processor and pulse until it has a creamy texture. Transfer into a bowl and stir in the remaining ingredients.
- If you don’t have thick yogurt, you can strain it at home using a cheesecloth, colander, and a mixing bowl.
Serving Suggestions
Enjoy haydari with pide bread, air fryer pita chips, potato fritters, zucchini chips, or vegetable crudite. Spoon the dip over salad, baked potatoes, and roasted vegetables.
With cooling ingredients like Greek yogurt and fresh mint leaves, the Turkish dip is an ideal pairing for meat dishes like roasted chicken and za’atar turkey or spread it over burgers and sandwiches.
What To Do With Leftovers
- Refrigerate: Store leftover haydari in an airtight container for 3-4 days. The dip might thicken once refrigerated, so bring it to room temperature and drizzle with olive oil.
- Freeze: I don’t recommend freezing the dip.
Frequently Asked Questions
Can I make the recipe in advance?
You can make the dip up to 2 days in advance. Remove it from the refrigerator 30 minutes before you serve it to bring it to room temperature.
Is haydari the same as tzatziki or cacik?
Haydari is a creamy dip made with yogurt, feta cheese, and fresh herbs, making it thicker, creamier, and saltier than tzatziki or cacik.
Can I use plain yogurt to make this recipe?
Of course. However, since plain yogurt or dahi are more runny, you should strain it overnight for the perfect consistency.
More Turkish Recipes:
Haydari
- 3 ounces beyaz peyniri or feta cheese, smashed with a fork
- 1 tablespoon olive oil, plus more for garnish
- 2 cups Greek yogurt, strained
- 2 garlic cloves, minced
- 2 tablespoons fresh mint, chopped, plus more for garnish
- salt, to taste
- Add the feta cheese to a mixing bowl and mash the cheese with the back of a fork, then add the olive oil.
- Stir in the Greek yogurt, minced garlic, and fresh mint until combined. Taste and season with salt.
- Transfer the yogurt mixture to a serving bowl and garnish with fresh basil and a drizzle of olive oil.
- If you’re struggling to mash the feta, add the olive oil and yogurt to the feta to loosen it up. Or you can just put the feta cheese and yogurt in a food processor and pulse until it has a creamy texture. Transfer into a bowl and stir in the remaining ingredients.
- If you don’t have thick yogurt, you can strain it at home using a cheesecloth, colander, and a mixing bowl.
- Line a colander with a few layers of cheesecloth or paper coffee filters. Place it over a mixing bowl suspended to catch the liquid that strains out.
- Scoop the plain yogurt onto the cloth. Cover with plastic wrap and transfer it to the refrigerator.
- Let the yogurt strain for 5-6 hours. The longer it strains, the thicker it will become as more whey (the watery liquid) drains out.
- Check on the yogurt every so often. Once it reaches your desired consistency, discard the collected whey from the bowl (or save it for something else) and the thick yogurt in your recipe.