You will frequently see haydari sold in Turkish delis in various different forms, often involving feta. I used to stock up every time I went to my local one, until I realised how easily it could be made. Over the Summer, I often had this as a quick lunch with some flatbread and crudites. It only takes a few minutes to whip up, so it would also be good for last minute guests. The flavours are not necessarily traditionally Turkish, but they are delicious. This makes a good sharing portion.
Print
Turkish Haydari
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Haydari is a flavorful Turkish meze featuring thickened yoghurt, garlic, herbs, and a hint of smoked paprika, perfect for dipping with flatbread.
Ingredients
- 200g (7 oz) Turkish suzme yoghurt or thick Greek yoghurt
- 60g (2 oz) feta, crumbled
- 1 tbsp (15 ml) chopped fresh dill (or dried dill)
- 1 finely chopped garlic clove
- 1 tsp smoked paprika
- 1 roasted red pepper, chopped
Instructions
- In a mixing bowl, combine 200g of Turkish suzme yoghurt or thick Greek yoghurt with 60g of crumbled feta.
- Add 1 tbsp of chopped fresh dill, or use dried dill if preferred.
- Incorporate 1 finely chopped garlic clove and 1 tsp of smoked paprika into the mixture.
- Chop 1 roasted red pepper and add it to the bowl.
- Use a stick blender to blend all the ingredients until well combined and smooth.
- Transfer the mixture to a serving dish and chill in the refrigerator before serving.
- Serve chilled with flatbread and crudites for dipping.
Notes
- Haydari can be made quickly and is perfect for last-minute guests.
- It pairs well with flatbread and crudites.
- You can substitute fresh dill with dried dill if necessary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Turkish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 3
- Sodium: 350
- Fat: 9
- Carbohydrates: 4
- Fiber: 1
- Protein: 5
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Summer Feta Dip
- National Pinot Grigio Day: Za’atar Garlic Feta Dip
- Acorn Squash Rounds with a Dill Cashew Cream Dip
- Parmesan Herb-Roasted Cauliflower and Marinara Dip
Frequently Asked Questions
What is Turkish suzme yoghurt and what can I use instead?
Suzme is a Turkish strained yoghurt, very thick and creamy — similar to labneh. The recipe lists thick Greek yoghurt as a direct substitute for the 200g base of this dip. 
Is this haydari the same as what you’d find at a Turkish deli?
Not always — the article notes you’ll frequently see haydari sold in Turkish delis in various forms, often with feta. This version includes 60g feta, roasted red pepper, smoked paprika, dill, and garlic, and the author acknowledges the flavors are not strictly traditional but are designed to be delicious.
How long can leftover haydari be stored?
The notes say to store leftovers in an airtight container in the refrigerator for up to 3 days.
I am sorry but this not a ” haydari ”
paprika, roasted red pepper and honey !!!