A thick, refreshing meze in which strained yogurt is blended with garlic and plenty of dill. A classic of raki tables and meze platters, haydari is also a cooling accompaniment alongside grilled dishes.
Put the strained yogurt in a bowl and whisk until smooth; if using runny yogurt, strain it through cheesecloth first.
Add crushed garlic, chopped dill, optional walnuts and salt and stir.
Spread the meze onto a serving plate and serve drizzled with olive oil and optional red pepper flakes.
Important: If you strain the yogurt through cheesecloth for a few hours to remove its liquid, the haydari will turn out much thicker; if you're using strained yogurt, you can skip this step. Add the garlic crushed. Contains milk; if you add walnuts, it also contains tree nuts.
When serving, drizzle a pinch of mint or red pepper flakes heated in sizzling olive oil over the top; this adds both color and a warm aroma to plain haydari.
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