Haydari (Turkish Yoghurt Dip)
Haydari is a delicious Turkish Yoghurt Dip made with feta cheese, thick strained yogurt, fresh herbs, and chopped walnuts.
Servings: 4 people
Calories: 168kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Sharp knife
- 1 Saucepan
Ingredients
- ½ cup crumbled feta cheese (75 grams)
- ¾ cup thick strained yoghurt (200 grams)
- 1 clove garlic (turned into a paste with a pinch of salt)
- 2 tablespoon fresh dill (finely chopped)
- ⅓ cup walnut (finely chopped)
- 1 tablespoon melted butter (to garnish)
- ½ teaspoon dried mint
- ¼ teaspoon chilli flakes (optional) (to garnish)
Instructions
- Place the feta cheese in a bowl and turn it into a paste using a fork.
- Gently melt the butter (or heat the olive oil if not using butter) on low heat in a small saucepan and add the dry mint along with the chili flakes. Allow 5 minutes to infuse the oil with mint and chili.
- Add the yogurt, melted butter, garlic purée, finely chopped dill, and walnuts to the bowl and mix well.
- Transfer the yogurt and feta mixture into a serving bowl and garnish with chili flakes or a drizzle of olive oil.
Notes
- If you can't find thick strained yogurt, you can make your own by putting normal yogurt into a cheesecloth and waiting for a few hours until you get rid of the excess water in the yogurt.
- You can skip the walnuts if you want a smoother texture.
- I don't recommend freezing this dip as it would lose its texture and get watery when defrosted.
- The leftovers of Haydari dip would keep for up to 5 days when refrigerated in an airtight container.
- Allow the Haydari to chill in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition
Calories: 168kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 258mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg