Turkish Haydari with Warm Garlic Butter Pita Tips, FAQ & printable recipe

Tips for success

For the best texture, use yogurt that has been strained overnight. If you cannot find Turkish yogurt, place regular Greek yogurt in a cheesecloth-lined strainer over a bowl and refrigerate for a few hours to remove excess whey.

This will give you a thicker, creamier dip that holds its shape beautifully.

The mint butter can be made ahead and kept warm, but it is best to drizzle it over the dip just before serving. If the butter solidifies, gently reheat it.

For a more intense garlic flavor, let the minced garlic sit in the yogurt for 10 minutes before mixing. This mellows the raw bite while keeping the flavor.

Variations

• Spicy Haydari: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the yogurt mixture for a subtle heat. Drizzle with a little extra olive oil and sprinkle with sumac for a tangy finish.
• Herb-Infused Haydari: Stir in 2 tablespoons of finely chopped fresh dill or parsley into the yogurt mixture along with the garlic. This adds a fresh, vibrant flavor and a pop of green.
• Cucumber Haydari: Grate 1/2 cup of cucumber, squeeze out the excess water, and fold into the yogurt mixture. This makes the dip lighter and more refreshing, perfect for summer.
• Roasted Garlic Haydari: Roast 3 garlic cloves in the oven until soft and sweet, then mash them and mix into the yogurt. The roasted garlic adds a mellow, nutty flavor that is less pungent than raw garlic.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Freezer

Not recommended – the texture will become watery when thawed.

Reheat

Serve chilled or at room temperature; do not microwave. Let sit out for 15 minutes before serving.

Store leftover haydari in an airtight container in the refrigerator for up to 3 days. The mint butter will solidify, so let the dip sit at room temperature for 15 minutes before serving.

Stir gently to redistribute the butter and oil. The texture may become slightly looser, but the flavor will remain delicious.

The haydari can be made up to 2 days in advance. Prepare the yogurt and feta mixture, cover, and refrigerate. The mint butter can also be made ahead and stored in the refrigerator. When ready to serve, warm the butter, spread the dip on a plate, and drizzle. The pita should be warmed fresh.

Serving ideas

Serve the haydari as part of a meze spread with other small plates like olives, hummus, and fresh vegetables. It also makes a fantastic sandwich spread or a dip for raw vegetables. The warm pita is essential, but you can also serve with crusty bread or lavash.

For a more substantial appetizer, top the haydari with a few whole mint leaves and a sprinkle of red pepper flakes for a pop of color.

This dip pairs beautifully with grilled meats or as a sauce for lamb. It is best enjoyed at room temperature, so take it out of the fridge a little before serving.

Frequently asked questions

Recipe card

Turkish Haydari with Warm Garlic Butter Pita

Prep 10 minCook 5 minTotal 15 minServes 6

Ingredients

• 2 cups thick strained Turkish yogurt (süzme yoğurt)
• 100 g Turkish white feta cheese, crumbled
• 3 cloves garlic, minced
• 1/2 tsp salt
• 3 tbsp butter
• 1 tbsp dried mint (kuru nane)
• 2 tbsp extra virgin olive oil
• 2 warm puffed pita breads, brushed with garlic butter

Instructions

1. In a mixing bowl, combine the thick strained Turkish yogurt, crumbled Turkish white feta cheese, minced garlic, and salt. Use a fork or potato masher to mash and stir until the mixture is dense, velvety, and smooth. The feta should be fully incorporated, leaving no large chunks.
2. In a small skillet, melt the butter over medium heat. Add the dried mint and let it sizzle for about 30 seconds, stirring constantly, until the butter is fragrant and the mint has turned the butter a soft emerald tint. Remove from heat immediately to prevent burning.
3. Using a rubber spatula, spread the haydari mixture onto a serving plate in luscious, ornate wave patterns. Create swoops and peaks with the spatula to hold the toppings. The surface should be even enough to catch the butter and oil.
4. Drizzle the extra virgin olive oil over the haydari, followed by the warm mint butter. Use a spoon to distribute the butter evenly, letting it pool in the crevices. The contrast of cool, creamy dip and warm, sizzling butter is the signature of this dish.
5. Warm the pita breads in a toaster or oven until puffed and hot, then brush generously with garlic butter. Tear the pita into pieces and serve alongside the haydari. Scoop the dip with the pita, making sure to get a bit of the mint butter in every bite.

Contains: gluten, milk

Estimated nutrition per serving

Calories

290

Protein

10 g

Carbohydrates

15 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.