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    Home » European

    Haydari (Turkish Yogurt Sauce)

    By Robyn | Published: Jan 2, 2022 | Modified: Mar 5, 2022

    TO THE RECIPE
    pin for Haydari Turkish yogurt dip showing the dip in a bowl ready to serve, and a close up of it to show the smooth creamy texture

    Haydari is a popular Turkish yogurt sauce or dip made from plain yogurt mixed with fresh herbs, salt and feta cheese. Taking less than 10 minutes to make, it is a cooling and refreshing sauce to serve as part of a Turkish meze, or alongside grilled meats and vegetables.

    overhead photo of Haydari in a bowl, surrounded by fresh mint and dill
    Jump to:
    • What is Haydari?
    • Haydari vs Tzatziki
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make haydari sauce from scratch
    • FAQ
    • My recipe tips
    • Serving Ideas
    • Make ahead/storage
    • Ideas for leftover yogurt sauce
    • Why not try…
    • Haydari

    What is Haydari?

    Haydari is a well known and much loved Turkish mezze dish. This yogurt dip is traditionally made with a strained yogurt called süzme. Eaten as a meze with pita bread, it is also delicious served with kababs and grilled meats.

    Haydari vs Tzatziki

    Tzatziki is made with salted grated cucumber, and lemon juice which are added to the yogurt base. Haydari does not contain cucumber and is thicker and saltier than tzatziki. If you wanted a more tzatziki like dip then I would suggest making the Turkish version of tzatziki, known as ‘cacik’ (or try this delicious Persian yogurt cucumber dip).

    Why we love this recipe

    • So quick and easy to make – you can whip it up in less than 10 minutes.
    • A simple recipe – mash the feta, chop the herbs, and mix togther!
    • This yogurt sauce recipe is so versatile – you can use it as a dip or sauce, with meat, fish and vegetables.

    Ingredient notes and substitutions

    • Plain Greek yogurt – traditionally, haydari is made with a very thick Turkish yogurt called süzme. You can use labneh if you are able to buy or make it, or you can strain plain yogurt, but I find thick Greek yogurt works really well in this recipe.
    • Fresh dill – fresh dill adds a slightly aniseed taste. If you don’t have dill you can leave it out.
    • Fresh mint – fresh mint brings a freshness to the Turkish dip, but you can use a small pinch of dried mint if you don’t have fresh mint.
    • Feta cheese – traditionally made with Turkish white cheese, feta cheese is a good substitute. Greek feta, made with sheeps milk and sometimes a little goats milk, is the best type of feta to use in this recipe.
    • Garlic – fresh garlic. I use a small clove as we are not massive raw garlic fans, but you can use a large clove if you love garlic.
    • EVOO – use a good olive oil.
    • Salt – use sea salt or kosher salt.
    Ingredients needed to make Haydari weighed out in individual bowls and plates

    How to make haydari sauce from scratch

    (These images are to guide you, for full detailed recipe, please see recipe card below.)

    1. Mash the feta cheese with a fork.
    2. Add the crushed garlic and salt and mix.
    3. Add the olive oil.
    4. Spoon in the Greek yogurt.
    5. Add the chopped fresh dill and fresh mint.
    6. Stir well to combine.
    6 step by step photos how to make Turkish yogurt dip, Haydari: mash the feta with a fork, add crushed garlic, stir in olive oil, add plain yogurt and salt and mix, add chopped fresh dill and fresh mint, stir to combine

    FAQ

    What does haydari taste like?

    Haydari is thick, salty and creamy from feta and yogurt, but with a freshness from the fresh mint, aniseedy dill, and a hit of spice from raw garlic.

    Can I use plain yogurt to make this Turkish yogurt sauce?

    You want to use a thick yogurt to replicate the thick Turkish yogurt called süzme, which is traditionally used. To achieve this thick texture you will have to strain plain yogurt overnight, or use thick Greek yogurt.

    My recipe tips

    • Be generous with salt, this transforms the dip as it brings out the savoury notes from the yogurt. The feta adds some saltiness to the dip, but some extra salt is needed.
    • The dip is best made with strained yogurt, but you can use thick Greek yogurt.
    close up overhead photo of Turkish Haydari dip to show the smooth and creamy texture

    Serving Ideas

    Sprinkle with red pepper flakes, fresh herbs or olive oil (or a combination), or serve the haydari with chopped walnuts.

    • Serve as part of a Turkish meze, with ezme (Turkish pepper salad), kisir (Turkish bulgar salad), Turkish onions, flatbreads, olives and feta cheese.

    Make ahead/storage

    • Fridge: Haydari will keep in the fridge for up to 2 days
    • Freezer: I do not recommend freezing this yogurt dip.

    Ideas for leftover yogurt sauce

    • This feta yogurt sauce is delicious on grilled or poached salmon.
    • Use as a Turkish sauce on kababs, or grilled meats or fish.
    • Dollop a spoonful on to hot jacket potatoes.
    • Stir through cold cooked potatoes to make delicious potato salad.

    Why not try…

    You may also like these other family friendly mezze recipes:

    • Ezme (Turkish Pepper Salad)
    • Kisir
    • Ajillo Mushrooms (Spanish Garlic Mushrooms)
    • Patatas Bravas Recipe
    photo of yogurt dip in a bowl drizzled with olive oil for this Haydari recipe

    Haydari

    Author: Robyn

    This refreshing creamy Turkish yogurt dip with fresh mint and dill is a delicious Turkish meze recipe, and is also a very tasty sauce for grilled meats and vegetables
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Dips | Sauces, mezze
    Cuisine Turkish
    Servings 4 people
    Calories 49 kcal

    Ingredients
      

    • 15g (½ oz) feta cheese
    • 1 clove garlic crushed
    • 250g (1 c) Plain Greek yogurt
    • ¼ teaspoon sea salt
    • 1 teaspoon olive oil
    • 1 teaspoon fresh mint finely chopped (approx 5 leaves)
    • 3 teaspoons fresh dill finely chopped (1 large stalk)

    Instructions
     

    • In a medium bowl mash the feta cheese with a fork.
    • Add the crushed garlic and mash into the feta.
    • Mix in the yogurt, salt, olive oil, fresh dill and mint and mix to combine.
    • Chill until needed.
    • To serve, drizzle with a little more olive oil and a few sprigs of dill and some mint leaves.

    Notes

    Plain Greek yogurt – traditionally, haydari is made with a thick Turkish yogurt called suzme. You can use labneh if you are able to get it, or you can strain plain yogurt, but I find thick Greek yogurt works really well in this recipe.
    Fresh dill – a slightly aniseed taste
    Fresh mint – fresh mint brings a freshness to the Turkish dip, but you can use ?? dried mint if you don’t have fresh mint.
    Feta cheese – traditionally made with Turkish white cheese, feta cheese is a good substitute. Greek feta, made with sheeps milk, and sometimes a little goats milk is the best type to use in this recipe.
    Garlic – fresh garlic. I use a small clove as we are not massive raw garlic fans, but you can use a large clove if you love garlic.
    EVOO – use a good olive oil.
    Salt – use sea salt or kosher salt.

    Nutrition

    Calories: 49kcalCarbohydrates: 2gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 205mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 1mgCalcium: 75mgIron: 1mg
    Keyword haydari, Turkish meze, yogurt dip

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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