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Haydari

Serves: 4 as a side

Cooking time: Prep overnight Assembly 5 mins

Difficulty: Easy

Difficulty

For the haydari:

  • 700g thick strained yoghurt
  • 2 limes, juiced
  • 1 lemon, juiced
  • 2 cloves of garlic, grated
  • 80g walnuts, chopped
  • 7 sprigs of parsley
  • 9 sprigs of dill
For serving:
  • 1 tbsp olive oil
  • Pinch of sumac
  • 5g feta

Move over hummus, there’s a new favourite party dip in town. Hus Vedat of Yosma’s haydari recipe is a crowd-pleasing Turkish dip of strained yoghurt packed with a punch of garlic, mint and dill.

1. First, strain the yoghurt through muslin overnight in the fridge.

2. The next day, juice the lemon and limes, chop the walnuts, parsley and dill (leave some aside for garnish), mix together and add to the yoghurt.

3. Serve by smearing the yoghurt rustically on a rectangular dish. Sprinkle over the remaining walnuts and dill, crumble the feta and drizzle with olive oil and a pinch of sumac. Garnish with two sprigs of parsley.

Ingredients

For the haydari:

  • 700g thick strained yoghurt
  • 2 limes, juiced
  • 1 lemon, juiced
  • 2 cloves of garlic, grated
  • 80g walnuts, chopped
  • 7 sprigs of parsley
  • 9 sprigs of dill
For serving:
  • 1 tbsp olive oil
  • Pinch of sumac
  • 5g feta

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