Normally served as part of a meze spread, this tangy, yogurt based dip has hints of garlic and herbs. Traditional Haydarı recipes such as this use strained yoghurt and a little white cheese for extra zing.
Ingredients
1 Large garlic clove
Generous pinch of salt
2 Teaspoons Turkish white cheese (Beyaz Peyniri) or Feta cheese
1 Teaspoon Extra virgin olive oil
400 Grams strained yogurt
Small amount of fresh dill, chopped fine
Small amount of fresh mint chopped fine / pinch of dried mint
Directions
Using a heavy set pestle & mortar grind together the salt and garlic to form a combined puree.
Using a small to medium bowl mash the cheese with the back of a fork or spoon and add in the oil.
Mix in the yogurt, garlic and if you wish for a smoother dip a little water.
Stir in the chopped dill and mint.
Chill until serving
Once ready to serve drizzle with a little extra olive oil and if you wish a few flakes of pul biber – Aleppo pepper flakes.
Source: Exploring the Turkish Kitchen
