Haydari — Turkish Yogurt-Mint-Walnut Meze Dip (serves 4)

Haydari is a classic of Turkish meze cuisine — a creamy dip of thick strained yogurt, garlic and dried mint, the perfect companion to grilled meat, a starter alongside drinks, or a dip for bread. A lighter, more aromatic variant of tzatziki, with the characteristic flavor of dried mint rubbed in oil to release its aroma.

From Anatolia, where thick yogurt is part of every household. In Turkey it's a mandatory meze plate item in every restaurant — paired with bread, olives and other Turkish staples it's pure heaven.

Ingredients (serves 4)

• 500 g süzme yoğurt (strained yogurt) or labneh — alternative: 750 g regular yogurt strained through cheesecloth 2-4 hours
• 2 garlic cloves, grated
• 1.5 tablespoons dried mint (kuru nane)
• 2 tablespoons olive oil
• 1 teaspoon Aleppo pepper flakes (for garnish)
• 50 g walnuts, finely chopped (optional but recommended)
• 1/2 teaspoon sumac (optional for garnish)
• 1 teaspoon salt
• Lavash, pita or fresh bread for serving

Preparation (10 min + 2-4h straining if needed)

Step 1 — Strain the yogurt (2-4 hours, if not using süzme)

If using regular yogurt: line a sieve with cheesecloth or coffee filter, drain in fridge 2-4 hours to thicken. The whey that drains off can be used in bread baking. Skip this step if using ready süzme yoğurt.

Step 2 — Awaken the dried mint (1 min)

Place dried mint in your palm and rub between your hands for 30 seconds. This releases essential oils and intensifies aroma — a critical step.

Step 3 — Mix (3 min)

In a large bowl mix thick yogurt, grated garlic, dried mint and salt. Slowly stir in 1 tablespoon olive oil — emulsification gives a creamy, glossy finish.

Step 4 — Walnuts (optional, 1 min)

If using: finely chop walnuts with a knife (don't grind — they should remain chunky for texture). Fold into the yogurt mixture.

Step 5 — Rest (15-30 min)

Cover the bowl, refrigerate 15-30 minutes. Garlic and dried mint diffuse into the yogurt — flavor deepens significantly. Ideal: make a day ahead and rest overnight.

Step 6 — Serve

Spoon into a shallow bowl, form swirls with a spoon (Turkish style). Drizzle remaining olive oil, sprinkle with Aleppo pepper flakes and optionally sumac for visual contrast. Serve cold with warm lavash, pita or chunks of fresh bread.

Tips for perfect haydari

• Dried mint is mandatory — fresh mint won't work the same. Dried has concentrated, slightly smoky aroma
• Rubbing the kuru nane releases the aroma — don't skip this
• 24h rest dramatically improves taste — garlic mellows
• Without walnuts: classic "home" version. With walnuts: restaurant-style "Antep haydari"
• Classic Turkish meze plate: serve alongside olives, paçanga böreği, ezme, çoban salad

Frequently Asked Questions

Can I use regular yogurt instead of süzme?

Yes, but strain 2-4 hours in fridge through cheesecloth or coffee filter first. Without straining it will be too runny and watery. Turkish süzme yoğurt from a market is ideal if you can get it.

What's the difference between haydari, tzatziki and cacık?

All three are yogurt dips, but: Cacık (Turkish) is thinner, with cucumber, served as sauce. Tzatziki (Greek) is thick, with cucumber, but less garlic. Haydari is the thickest, no cucumber, with walnuts and strong dried-mint flavor. It's a meze, not a sauce.

Is haydari halal?

Yes, haydari is completely halal. Our ingredients (kuru nane, Aleppo pepper flakes, sumac) are halal certified from Turkey.

Haydari proves how simple ingredients can produce incredibly rich flavor. Three elements — yogurt, garlic, dried mint — with good olive oil, and you have a dish that is a classic of Turkish cuisine from Anatolia to the Aegean.