Haydari | A Turkish Yoghurt Dip

A Turkish Dip

Haydari: A recipe

Haydari is a thick dip and spread made from strained yoghurt which is called suzme in Turkish. It is very much like the Middle Eastern labne. Spread it on toast or flat breads, or serve with salads or chargrilled vegetables and tofu.

Looking for other Turkish recipes? Browse them here. Or browse our Dips, Sauces and Salsas here. Our favourites are Cacik and Pawpaw Salsa. You might like our Yoghurt recipes here. Or be inspired by our Winter recipes here.

A recipe


Source : inspired by Turquoise
Cuisine: Turkish
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it

500g thick yoghurt (strained yoghurt, or use a thick Greek yoghurt)
1 clove garlic
1 tspn salt
0.5 cup finely chopped dill
1 long green chilli, seeded and shredded
sweet paprika to serve
extra virgin olive oil to serve

In a large bowl, add the crushed garlic and salt to the yoghurt and then beat in the dill and chilli.

Taste and adjust the seasoning if necessary.

Chill covered until ready to eat. Garnish with a sprinkle of sweet paprika and a drizzle of olive oil.

A recipe

24 thoughts on “Haydari | A Turkish Yoghurt Dip”

  1. There is a thick yogurt style cheese available in Germany called Quark, which I cant have enough of. Whenever I see your posts about Thick Thick Yogurt, I see a chance to use it in different ways.

    Yes, quark I sometimes buy at the Farmer’s Market. It is good, but very expensive here. I am glad that my love of thick thick yoghurt has inspired you.

  2. I think it’s the very reason why a vegan diet seems so difficult!

    I add little nuggets of it to trays of roasted vegetables, but mostly, eat it just as is.

    Me too, I love cheese and yoghurt quite a lot. And ghee. Roasted veggies, yum. Maybe with some salt and rosemary.

  3. Add some grated cucumber to make Greek TZATZIKI!

    Oh, yes, I do a Turkish version of this, which I will post one day soon….

  4. Your pictures look gorgeous!
    My favorite use of thick yogurt: using it in place of sour cream in burritos and tacos.

    On tacos – yes! Great use of it. Thanks for the idea, Nupur.

  5. superb. we are great fans of curd, a tamilian meal is never complete without curd. we’re crazy about thayir as we call it. and i am a sucker for recipes like this. making it tomorrow. πŸ™‚

    How did it go, lakshmi. I love this and have made it quite a lot. Easy to whip up once there is thick yoghurt in the fridge.

  6. Thick Greek yogurt is one of my favourite ingredients. I love how you can cook with it and eat it on it’s own. Your dish looks lovely…

    You are so right, Mallika. Thanks for your lovely comment.

  7. neat ideas there ! I generally use greek yogurt for making dipping sauces too:)

    Hi Mansi – try draining for a couple of hours. It will make all the difference. Can I come to your place to try your dips? Mmmm. mmm.

  8. New to me, looks real good.
    My favourite way of eating thick yogurt still is with rice and mango/ lime pickles.:)

    Hi Aparna,
    Yes, just plain on the side is wonderful. I fell in love with this style of yoghurt first in North East France years ago, and never really understood what I was eating. It is quite sour there, and you add sugar to it. Then in India, where curds are ubiquitous. And SOOOOOOOOO O O O wonderful. Oh yes!

  9. Another general term for this is “yogurt cheese” and I love to make it and season it differently depending on the seasons or the mood. This looks delicious!

    Hi victoria. It is a lovely name – yoghurt cheese. I like to call it thick thick yoghurt because it is so evocative of what it is. Better than ‘strained yoghurt’ or ‘drained yoghurt’…. I can see that this will be on my table for ever…

  10. This looks delicious and would be so welcome here right now – it is so warm and muggy….

    Thank you recipes2share. I am thrilled you came by. Your site is looking fabulous. What a journey!

  11. Nice recipe. Thanks for introducing me to Turkish food.
    Dalia ( in Hindi) is more commonly known as ‘Broken wheat’. The Indian store near you will most probably have a pack. Thanks for dropping by my blog.

    Hey RomaSp, thanks for letting me know. Your blog is coming along nicely! I will watch with interest. Thanks for the emails – always nice to make personal contact, although I am not good at responding quickly 😦

  12. I can never turn vegan because my life would be incomplete without Yoghurt and cheese !

    My fav way of using thick yoghurt is to make a coleslaw with cabbage and carrots, with salt, sugar and pepper.

    Hi Rashmi, Yes, I agree. Although once I thought I would never give up eggs, and now, here I am, can’t stand the sight of them.

    It sounds delish with cabbage and carrots.

  13. I don’t know that I’ll be able to find this type of yogurt here, may have to strain what I find and try making this.

    Straining is good. It produces better thick yoghurt than what you buy. I am sure you will enjoy the process, AND the end result. Good luck, Cynthia.

  14. I would really like to try this. I’ve become quite interested in Turkish cuisine and I’m wanting to try my hand at thick yogurt.

    I am sure that you will love this Lisa, and it is so very easy.

    My local coffee cafe guys are Turkish. We talk food A LOT. And there are several really good Turkish food blogs around.

  15. Love Greek yogurt!!. Your recipe looks wonderful. It would be great with crudites – yum πŸ™‚

    Hi Maya, yes it would be good with crudites. Thanks for a great idea.

  16. i had a bowlful πŸ˜€ – added zatar (that i got from a local restaurant) – superb – i love yogurt

    πŸ™‚ I understand! I eat bowlfuls too. Zaatar is a great touch.

  17. This goes straight into my 1001 Raitas cookbook. Thanks for the recipe !

    Hey thanks Ramki. I appreciate you linking it in.

  18. I’m doing a ‘Turkish’ dinner later this week and this will definitely feature. I’m bookmarking this recipe, thank you πŸ˜‰

    Oh, that’s nice. You will love the recipe – so easy and delicious. Enjoy your dinner, wish I was there…

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