Haydari
A thick, cool yogurt and feta dip with garlic, dill and mint for the mezze table.
- Serves 6
- Active 10 min
- Total 10 min
- Appetizers
Ingredients
- 2 cups strained whole-milk yogurt
- 3 oz feta cheese, crumbled
- 2 cloves garlic, grated
- 2 tbsp chopped fresh dill
- 1 tbsp dried mint, divided
- 1/2 tsp kosher salt
- 2 tbsp olive oil
- 1/2 tsp Aleppo pepper
Method
- Mash the feta into the yogurt with a fork until mostly smooth.
- Stir in the garlic, dill, half the mint and the salt.
- Spread in a shallow bowl, drizzle with the oil and sprinkle with the remaining mint and the Aleppo pepper.
- Serve cold with flatbread, raw vegetables or grilled meats.
Notes
To strain regular yogurt, drain it in a cheesecloth-lined sieve in the fridge for 4 hours or overnight.
Warm the oil with the mint and pepper for a few seconds before drizzling for more aroma.