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Haydari (Turkish Yogurt and Herb Dip)

A thick, cool meze of strained yogurt, raw garlic, dill and mint, finished with toasted walnuts and good olive oil.

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Creamy herb-flecked haydari with chopped walnuts, olive oil and red pepper flakes, with flatbread wedges in a shallow bowl, AI-generated imageAI-generated image
At a glance
  • 400 gthick strained yogurt
  • 200 gwarm flatbread or pide
  • 25 gwalnut halves
  • 15 glemon juice
  • 15 gfresh dill
Serves 4

Haydari is a cold Turkish meze made from thick strained yogurt, garlic and fresh herbs. It is commonly served as part of a spread of small dishes, with bread for scooping, alongside grilled vegetables, or next to other dips and salads. Recipes vary from home to home, and some add crumbled white cheese or leave out the nuts.

This version leans on full-fat strained yogurt so the dip holds a spoon and does not turn watery once the herbs go in. The garlic is grated and mashed with salt so it spreads evenly instead of landing in sharp bites, and a short rest in the refrigerator lets the raw edge soften. Dill leads, mint adds lift, and lightly toasted walnuts give a little crunch.

It takes about 15 minutes of hands-on work and needs no cooking beyond toasting the nuts. Serve it in a shallow bowl with a swirl of olive oil and a pinch of red pepper flakes.

Haydari (Turkish Yogurt and Herb Dip)

Formula & Method
Servings
4
Units
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Ingredients

Herbs and toppings

To serve

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Preparation

  1. Step 015 min

    Heat a small dry skillet over medium heat, about 150 C (300 F). Add the walnuts and toast for 3 to 5 minutes, stirring often, until they smell nutty and look a shade darker.

  2. Step 025 min

    Tip the walnuts onto a plate and let them cool completely, then chop them roughly.

  3. Step 032 min

    Put the grated garlic and the salt on a cutting board and press and smear them together with the flat of a knife until you have a smooth paste.

  4. Step 042 min

    Spoon the yogurt into a mixing bowl. Add the garlic paste, lemon juice and the 10 g of olive oil, and stir until smooth and evenly mixed.

  5. Step 052 min

    Fold in the dill, the mint and about three quarters of the chopped walnuts. The dip should be thick and spoonable, not runny.

  6. Step 0620 min

    Cover and refrigerate (at or below 4 C / 40 F) for 20 minutes so the flavors meld and the raw garlic mellows.

  7. Step 07

    Taste and adjust with a pinch more salt or a few drops of lemon juice if needed.

  8. Step 082 min

    Spread the haydari into a shallow serving bowl, making a few swirls with the back of a spoon. Drizzle with the finishing olive oil, then scatter over the remaining walnuts and the red pepper flakes.

  9. Step 093 min

    Warm the flatbread until soft and fragrant, for example for 30 to 60 seconds per side in a dry skillet over medium heat, then serve with the cold dip.

Kitchen notes

  • If your yogurt is thin, strain it first: line a sieve with a clean cloth or coffee filter, set it over a bowl, spoon in about 600 g plain whole milk yogurt, and refrigerate for 3 to 4 hours, until it is thick like soft cream cheese. Discard the liquid whey or save it for baking.
  • Dry the herbs thoroughly after washing. Any clinging water will thin the dip.
  • Storage: keep leftovers covered in the refrigerator at or below 4 C (40 F) for up to 3 days. Do not leave the dip out at room temperature for more than 2 hours in total; discard it if it has. The garlic flavor gets stronger the longer it sits.
  • Make ahead: mix the dip without the walnuts and finishing oil up to 1 day ahead, then top just before serving so the nuts stay crisp.
  • Variations: swap half the dill for flat-leaf parsley, add 40 g crumbled white cheese for a saltier dip, or leave out the walnuts for a nut-free version. Serve with raw cucumber, radishes or carrot sticks instead of bread if you prefer.
  • Do not freeze; the yogurt separates and turns grainy when thawed.

Diet and allergens

Suitable for: Vegetarian.

Contains: tree nuts, milk, gluten (wheat).

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

What is the difference between haydari and tzatziki?

Haydari is made with thick strained yogurt, garlic and herbs such as dill and mint, and is usually thick enough to spread. Tzatziki typically includes grated cucumber, which makes it looser and fresher in texture.

Can I use regular yogurt?

Yes, but strain it first in a lined sieve in the refrigerator for 3 to 4 hours until thick, otherwise the dip will be runny once the herbs and lemon are stirred in.

How can I make the garlic less sharp?

Grate it finely and mash it with the salt, then let the finished dip rest in the refrigerator for 20 minutes or longer. You can also reduce it to one clove.

What do you serve haydari with?

Warm flatbread is the classic partner. It also goes well with raw vegetables, grilled vegetables, fritters or as part of a meze spread.

References and sources

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