Turkish Meze Haydari Recipe
Creamy Turkish haydari made with strained yogurt, feta cheese, garlic, olive oil, dried mint, dill, and walnuts. A quick cold meze served with warm bread.
Ingredients
- 5 tablespoons strained yogurt / about 200 g
- 1 slice feta cheese / about 50 g mashed
- 2 cloves garlic grated or crushed
- 4 tablespoons olive oil
- 1 teaspoon dried mint
- 4 –5 sprigs fresh dill finely chopped
- 1/3 cup finely ground walnuts
- 1/2 teaspoon salt adjust to taste
Instructions
- Warm the olive oil in a small pan over low-medium heat.
- Add the finely ground walnuts and sauté for about 2 minutes.
- Remove from heat and let the walnut oil cool completely.
- Crush the garlic into a paste.
- Mash the feta cheese with a fork.
- Finely chop the dill.
- Add strained yogurt to a mixing bowl and stir until smooth.
- Add feta, garlic, dried mint, dill, and salt.
- Mix until thick and creamy.
- Fold in the cooled walnut and olive oil mixture.
- Taste and adjust salt if needed.
- Refrigerate for 20–30 minutes before serving.
- Transfer to a serving plate and garnish with olive oil, dill, mint, or walnuts.
Notes
Notes
- Use strained yogurt or thick Greek yogurt.
- Do not add hot walnut oil to the yogurt.
- Add salt after tasting because feta can be salty.
- Haydari should be served cold.
- Store in the refrigerator for up to 3 days.
- Freezing is not recommended.
Nutrition
- Calories: 400 kcal
- Protein: 10 g
- Carbohydrates: 7 g
- Fat: 37 g
- Fiber: 1 g
- Sodium: varies depending on feta