Recipe for haydari – turkish yogurt and feta dip
Haydari is a classic Turkish dip known for its creamy, tangy taste, bright herbs, and a gentle kick of garlic. This version, inspired by both tradition and modern kitchen favorites, uses thick Greek yogurt, salty feta, plenty of dill and mint, and a spoonful of ajvar—giving the dip beautiful color and mild sweetness. Serve haydari as part of a meze platter, with warm bread, or alongside fresh veggies.
The texture is creamy and rich, with pops of salty feta and fresh herbs. Ajvar brings an extra layer of flavor, a touch of sweetness, and a vibrant hue that makes the dip stand out.
FAQ – Haydari
Can I make haydari ahead of time?
Yes, haydari gets even more flavorful after a few hours in the fridge.
How long does haydari last in the fridge?
Stored in a sealed container, it will stay fresh for up to 3 days.
Can I use other herbs?
Dill and mint are traditional, but you can also add a little parsley or chives for variety.
Why does this haydari include ajvar?
Ajvar—a mild Balkan pepper and eggplant relish—adds sweetness, depth, and beautiful color to the dip. It’s become a popular addition in many modern versions of haydari, especially outside Turkey.
Can I use low-fat yogurt?
Full-fat Greek yogurt gives the best creamy texture, but you can use low-fat if you prefer a lighter dip.
What can I serve with haydari?
Serve with warm flatbread, pita, vegetable sticks, or as part of a Turkish meze platter.
Can I make it without feta?
Feta gives haydari its signature flavor and texture, but you can try strained yogurt only for a milder, smoother dip.
Haydari – Turkish Yogurt and Feta Dip
Ingredients
Ingredients
- 300 gram Greek yogurt 10%
- 100 gram Greek feta
- 20 gram Fresh dill
- 10 gram Fresh mint
- 2 cloves Garlic
- 20 gram Olive oil about 1.5 tbsp
- 3 gram Sea salt about 1/2 tsp
- 1 gram Black pepper about 1/4 tsp
Instructions
How to Make It
- Rinse the herbs and pat them dry with a paper towel.
- Finely chop the dill and mint.
- Peel and crush the garlic.
- Add the Greek yogurt to a bowl.
- Crumble the feta and stir it into the yogurt.
- Add the chopped herbs and crushed garlic.
- Stir in the olive oil.
- Season with salt and black pepper.
- Let the dip rest in the fridge for at least 30 minutes.
- Serve with extra olive oil drizzled on top and a sprinkle of fresh herbs.