17min 4 ppl
Haydari
18 minutes
4 people
Easy≤30 min & ≤6 steps
18 min · 5 steps
Easy: ≤30 min and ≤6 steps
140 kcalper person
Protein 7g
Carbs 6g
Fats 10g
About this dish
Thick strained yoghurt whipped with garlic, dill and mint, a cooling Turkish dip best served with warm bread or alongside grilled meat.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Fresh Dillfinely chopped15 g
- Fresh Mintfinely chopped10 g
- Lemon juice1 tbsp
Dairy & Eggs
- Full-Fat Plain Yogurt500 g
Spices & Seasonings
- Fine sea salt0.5 tsp
- Aleppo pepperto serve0.5 tsp
Oils & Condiments
- Extra-virgin olive oilplus extra to serve3 tbsp
Utensils
- Fine-mesh sieve
- Mixing bowl
- Sharp knife
- Chopping board
Method
1
Line a sieve with a clean muslin cloth and set it over a bowl. Spoon in the yoghurt, cover and leave to strain in the fridge for at least 4 hours, or overnight.
Approx. 5 minutes
2
Tip the strained yoghurt into a mixing bowl, discarding the drained liquid.
Approx. 2 minutes
3
Crush the garlic and stir it through the strained yoghurt with the extra-virgin olive oil, lemon juice and fine sea salt.
Approx. 5 minutes
4
Fold the chopped dill and mint through the yoghurt mixture.
Approx. 3 minutes
5
Spread the haydari onto a serving plate, drizzle with a little more olive oil and scatter over the Aleppo pepper.
Approx. 3 minutes
