Turkish cuisine · Salads & Mezze

Haydari

A thick dip of strained yogurt with cream cheese, garlic, dill and mint, drizzled with olive oil.

Ingredients · for 4 servings

• 500 g yogurt (10% fat)
• 100 g cream cheese
• 2 garlic cloves
• 1/2 bunch dill
• 1 tbsp dried mint
• 3 tbsp olive oil
• 1 tsp Aleppo pepper (pul biber)
• 1 flatbread
• 1 tsp salt

Instructions

1. Mix the yogurt with the salt, pour it into a sieve lined with a kitchen towel, and let it drain over a bowl in the fridge for at least 4 hours, ideally overnight.
2. Transfer the strained yogurt — now spreadable like quark — to a bowl and stir in the cream cheese with a spoon until smooth.
3. Crush the garlic cloves with a pinch of salt into a fine paste and stir it in, so no sharp bits are left in the dip.
4. Chop the dill very finely, rub the dried mint between your palms, and fold both in.
5. Chill for at least 30 minutes so the garlic and herbs infuse, then adjust the seasoning with salt once more.
6. Spread it smooth on a flat plate with the back of a spoon, drizzle with the olive oil, sprinkle with Aleppo pepper, and serve with warm flatbread.