Classic Turkish Haydari Yogurt Dip

Instructions

1. 1

   Wash and finely chop 15 g fresh dill. Peel and crush 2 garlic cloves with a press or finely grate them. Crumble 60 g feta cheese with a fork on a small plate until soft and powdery.

2. 2

   In a medium mixing bowl, combine 250 g strained yogurt, the crumbled feta cheese, and crushed garlic. Mash together with a fork until smooth and thick.

3. 3

   Fold the chopped fresh dill, 15 ml olive oil, half of the dried mint (2.5 g), and 3 g salt into the yogurt bowl. Stir with a spoon until evenly combined.

4. 4

   Melt 20 g butter in a small skillet over low heat. Add the remaining 2.5 g dried mint and stir continuously for 30 seconds until bubbling and fragrant. Remove from heat so mint does not burn.

5. 5

   Spoon the seasoned garlic yogurt mixture into a small bowl. Smooth the surface with the back of a spoon and create shallow swirls across the top.

6. 6

   Drizzle the warm mint butter over the garlic yogurt dip. Serve cold alongside warm zucchini fritters (kabak mücveri) or crusty flatbread.