🥣 Haydari
Haydari is a thick Turkish meze of strained yogurt mixed with crushed garlic, chopped dill and walnuts. It is cool, tangy and creamy, with a little crunch from the nuts. It is served chilled on meze platters or alongside grilled meats.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g strained yogurt
- 2 garlic cloves, crushed
- 30 g walnuts, finely chopped
- 2 tbsp chopped dill
- 1 tsp olive oil
- Salt
Method
- Stir the yogurt until smooth.
- Mix in the garlic, dill, most of the walnuts and a pinch of salt.
- Spread on a plate, drizzle with olive oil and scatter the rest of the walnuts on top.
- Chill for 30 minutes before serving.
How to make it lighter
- Use low-fat strained yogurt: the dip stays thick and tangy.
- Keep the walnuts as a light topping — they are the most calorie-dense part.
- Scoop it with cucumber and carrot sticks.
History
Haydari is one of the classic cold mezes of Turkish meyhane taverns and kebab houses, and it is especially popular in Istanbul and along the Aegean coast. Similar strained-yogurt dips are found throughout the eastern Mediterranean.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →