Haydari (Turkish Garlic Yoghurt Dip)
Why this recipe works
- Thick, creamy texture: Full-fat Greek yoghurt creates a dense base that stays spoonable rather than runny.
- Minimal active work: The dip comes together by whisking and seasoning, with the chill time doing most of the work.
- Clean, balanced flavour: Lemon brightens the yoghurt and garlic, while olive oil rounds out the sharp, tangy edges.
Get the most out of this recipe
Ingredient notes
- Use full-fat yoghurt: Full-fat Greek yoghurt gives haydari its characteristic body and smoother mouthfeel; lower-fat yoghurt can taste sharper and sit looser.
- Dried or fresh mint: Dried mint gives a deeper, more traditional savoury note, while fresh mint makes the dip brighter and greener.
- Grate the garlic finely: Finely grated garlic disperses evenly through the yoghurt, avoiding harsh pockets of raw garlic.
Authenticity notes
- Served as meze: Haydari is commonly served chilled as part of a Turkish meze selection, alongside breads, vegetables and other small dishes.
- Variation is normal: Some versions use fresh herbs or a slightly different balance of garlic and lemon, but thick yoghurt, mint and olive oil remain central.
Make-ahead tips
- Make ahead: Prepare the dip in advance and keep it covered in the fridge; the resting time helps the garlic and mint mellow.
- Serve well chilled: Keep haydari cold until serving so it stays thick and refreshing.
- Good the next day: The flavour holds well overnight, though the garlic may become a little more pronounced.
Serving ideas
- With bread and vegetables: Serve with warm flatbreads, pita, cucumber, carrots or crisp raw vegetables for dipping.
- Finish simply: A swirl of extra virgin olive oil and a little dried mint gives the dip a classic, polished finish.
- Mezze-style serving: Spoon into a shallow bowl and make a small well on top to catch the olive oil.
Equipment you'll need
Ingredients
Instructions
- Spoon the greek yogurt into a mixing bowl and whisk until thick and smooth. Finely grate the garlic into the bowl.
- Add the dried mint, fine sea salt and black pepper. Finely grate in a little lemon zest, then squeeze in 1 tbsp lemon juice and whisk again until fully combined.
- Taste and adjust with a little more lemon juice if you want it brighter. Scrape into a serving bowl, make a shallow swirl on top, then drizzle over the extra virgin olive oil.
- Cover and chill for 30 minutes so the garlic and mint mellow and the dip firms up. Serve cold as a meze with bread or vegetables.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the thickest haydari, use full-fat greek yogurt and whisk it well before adding the seasonings.
- Grate the garlic rather than crushing it for a smoother dip with a more even garlic flavour.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised greek yogurt.
Substitutions
- Replace extra virgin olive oil with olive oil for a milder finish.
- Replace dried mint with fresh mint for a brighter, greener flavour.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge. Stir before serving; if it loosens slightly, whisk briefly to thicken again.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Milk
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